3.5 munchies: A brand-new fried chicken restaurant that officially opens its doors tomorrow (7 Sep), diners will find familiar sweet and spicy flavours in the universal comfort food with a unique Southeast Asian twist!
Between the two signature glazes – Kecap Manis and Spicy Flamin', I preferred the Indonesian sweet soy sauce to the overly-fiery concoction blend of chillies. With the addition of garlic and gula melaka, the consistency and umami-ness of the sauce made a wonderful complement to the savoury, spice-battered chicken. Not a fan of saucy fried chicken? It can also be savoured 'Naked' without any glaze! #Burpproved
In this first collaborative mash up, Artichoke and Joo Bar teamed up to present the best of Middle Eastern and Korean flavours over the past two Sundays! The four mains featured here are Crabbibi (soy-marinated crab & maple-infused bacon with za'atar crouton & kimchi), Arti-Joo Fried Chicken, Pig Bang (Bossam-style braised pork sandwiched in pita bread), and Lambbokki (pulled lamb shoulder & fried tteokbokki in gochujang gravy).
My top pick goes to the shish taouk fried chicken. Coated with rice flour and deep-fried to crisp perfection, the lemon juice and yoghurt used in the marinade not only tenderised the meat, but also kept it juicy and flavourful. What really wowed us was the garlicky and deliciously potent toum dip! Make this dish a permanent on the menu, please! #AnnyeongHabibi
đź“·: Canon EOS M5, courtesy of Canon Singapore.
In this first collaborative mash up, Artichoke and Joo Bar teamed up to present the best of Middle Eastern and Korean flavours over the past two Sundays! The four mains featured here are Crabbibi (soy-marinated crab & maple-infused bacon with za'atar crouton & kimchi), Arti-Joo Fried Chicken, Pig Bang (Bossam-style braised pork sandwiched in pita bread), and Lambbokki (pulled lamb shoulder & fried tteokbokki in gochujang gravy).
My top pick goes to the shish taouk fried chicken. Coated with rice flour and deep-fried to crisp perfection, the lemon juice and yoghurt used in the marinade not only tenderised the meat, but also kept it juicy and flavourful. What really wowed us was the garlicky and deliciously potent toum dip! Make this dish a permanent on the menu, please! #AnnyeongHabibi
đź“·: Canon EOS M5, courtesy of Canon Singapore.
3.5 munchies: Who'd have expected the stuffed Roman-style pizza to be the stand-out dish at this traditional Italian tavern? Each portion of the crusty flatbread is sandwiched with oozy, melted pecorino cheese and aromatic black truffle, making it a palate-pleasing starter for sharing! #Burpproved
3.5 munchies: Who'd have expected the stuffed Roman-style pizza to be the stand-out dish at this traditional Italian tavern? Each portion of the crusty flatbread is sandwiched with oozy, melted pecorino cheese and aromatic black truffle, making it a palate-pleasing starter for sharing! #Burpproved
3.5 munchies: Last 3 days to beat the waiting line at the Bib Gourmand-listed Man Man Japanese Unagi Restaurant if you wish to get a taste of its famed unagi! Air-flown live 4 times a week from the Mikawa Province, the freshwater eel is charcoal-grilled by hand at Man Man and the cooking process is overseen by both Chef Teppei Yamashita and unagi master Chef Nakagawa.
Despite not being a huge lover of unagi, and that the unagi featured in this special collaboration is not as tasty as the one served at Man Man (according to some of my dining companions who have dined at both places), what I got was a thick slab of fish with some crispy char on the skin. The mild-sweetness from the fluffy tamagoyaki also made a great pairing with the coating of glistening, sweet-savoury sauce on the tender seafood. I honestly can't wait to be eel-ectrified at Man Man! #Burpproved
The Unagi Tamago Don ($17.80), Chopped Unagi Kaisen Don ($19.80), and Unagi Bento ($24.80) are available only until 31 August 2017 at all seven Teppei Syokudo outlets. Quote "Munchingmarc X TeppeiUnagi" to enjoy 15% off total bill at its newest outlet at Plaza Singapore!
Craving for Japanese food at midnight but don't wish to hurt your pocket? Look no further than Barashi Tei that serves traditional Japanese food till 2am. My picks are the Moriawase (12-piece mixed sashimi platter), Spicy Salmon Maki, Ikura Chawanmushi, and Gindara Nabe (Codfish Soup – not in picture). What also stood out for my dining companions were the Foie Gras Sushi (not featured) and Wagyu Beef Don! #Burpproved #BurppleSGLateNight
Simply book your table by clicking "Book Now" on Barashi Tei's Facebook page!
đź“·: Canon EOS M5 with the EF-M 18-150mm f/3.5-6.3 IS STM lens, courtesy of Canon Singapore and Ogilvy PR.
4 munchies: This is what I call a beautiful plate of mess. Besides the usual suspects – crispy pork chop, braised cabbage, and fried egg – that I'd never fail to include whenever I order a plate of Hainanese curry rice, the star ingredient at this famed supper spot was the juicy ngoh hiang (five-spice meat roll). Filled generously with well-marinated minced pork and crunchy water chestnut, the crispy beancurd skin was deep-fried to golden brown perfection. Slather all that curry and concoction of braised and char siew sauces and you're set for a local, mouthwatering experience! #Burpproved #BurppleSGLateNight
4 munchies: This is what I call a beautiful plate of mess. Besides the usual suspects – crispy pork chop, braised cabbage, and fried egg – that I'd never fail to include whenever I order a plate of Hainanese curry rice, the star ingredient at this famed supper spot was the juicy ngoh hiang (five-spice meat roll). Filled generously with well-marinated minced pork and crunchy water chestnut, the crispy beancurd skin was deep-fried to golden brown perfection. Slather all that curry and concoction of braised and char siew sauces and you're set for a local, mouthwatering experience! #Burpproved #BurppleSGLateNight
4 munchies: Having been in the southern ridges for 6 years and after going through its first mega overhaul, Vineyard at HortPark officially re-opens today with its beautifully aged-wood tables, overhung foliage, and local-grown herbs and vegetables from Vineyard’s very own edible garden!
The free-range, locally-farmed chicken featured here is my top pick on the localised French-Italian menu. Brined overnight with cinnamon, orange zest, and fresh herbs from its edible garden, the tender meat retained most of the juices from the marinade. Served with crunchy greens and chewy shimeji ragout in a rich poultry jus, the secret to its flavoursome gravy was the roasting of chicken bones and red wine reduction! The sweet, tangy liquid from the charred meyer lemon also added depth to the sauce. #Burpproved
This was a hosted meal by Vineyard; many thanks to Creative Eateries for the warm hospitality and media preview!
4 munchies: Having been in the southern ridges for 6 years and after going through its first mega overhaul, Vineyard at HortPark officially re-opens today with its beautifully aged-wood tables, overhung foliage, and local-grown herbs and vegetables from Vineyard’s very own edible garden!
The free-range, locally-farmed chicken featured here is my top pick on the localised French-Italian menu. Brined overnight with cinnamon, orange zest, and fresh herbs from its edible garden, the tender meat retained most of the juices from the marinade. Served with crunchy greens and chewy shimeji ragout in a rich poultry jus, the secret to its flavoursome gravy was the roasting of chicken bones and red wine reduction! The sweet, tangy liquid from the charred meyer lemon also added depth to the sauce. #Burpproved
4.5 munchies: Perfect for a chilly morning like this, the Caffè Gianduja is one of the house specials that features its exclusive 1882 Espresso blend and thick hot chocolate topped with whipped cream. Using a slow-roasting method that takes 18-22 minutes instead of the commercial "turbo toasting" which takes 5-6 minutes, flavours and aromas of the Arabica beans are more thoroughly extracted, producing a balanced roast. This indulgent drink from the city of Turin is every chocolate and coffee lover's dream! #Burpproved
