A different interpretation of the traditional orh nee that leads to this innovative creation of the dessert. I am a real big fan of orh nee, and it makes me upset if I come across those that fall below expectation. It’s slightly pricey for this I have to say, but I would think it’s not too bad for novelty sake. Might scare people with its charcoal black appearance which looks rock hard, but it’s actually crispy and slightly chewy. Imagine fried mochi skin and you will get what I am saying. This is because rice flour and charcoal powder were used in making of the skin. Fortunately, the orh nee encased in it was smooth, not overly sweet and had bits of pumpkin. A case of traditional turned modern, but I would still prefer to have my orh nee served copiously in a bowl. This just didn’t feel shiok enough, as though it was a mere tasting portion of the yam paste.

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