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My Food Diary

My Food Diary

Featuring LUKA, Wheeler's Estate, Osteria Art, Sinar Pagi Nasi Padang (Circular Road), Beng Thin Hoon Kee Restaurant 茗珍奮記菜館 (Raffles Place), Silk Road Restaurant (Amara Singapore), TungLok XiHé Peking Duck (The Grandstand), Tony Cafe 東尼咖啡店, Hoo Kee Bak Chang (Amoy Street Food Centre), Tai Cheong Bakery (泰昌餅家)
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In Malaysia, we typically select coffee shops where both the food and drinks are good. This coffee shop definitely fits the bill in Subang.
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The curry noodles was a cross between the Ipoh curry mee and the Singapore curry chicken noodles, both of which I like very much. Needless to say I enjoyed this! *
Swipe for more pics
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The char kuay teow in KL may not be as good as the ones in Penang but it was still way better than those in Singapore. Savoury (not sweet) with plenty of wok hei!
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It was my first time having bitter gourd, deep fried South Indian style. The spices somehow neutralised the bitterness but in a good way.
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Breakfast in Malaysia would not be complete without local coffee. Not as good as Ipoh white coffee but still yummy enough to order again!
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#hgfoodie_kl #hgfoodie_cafedoremi #cafedoremi #klfood #klfoodie #klfoodies #kleats #kl #malaysia #burpple #food #eat #whati8 #foodies #igfood #igfoodie #igfoodies #instafood #foodstagram #yummy #delicious

Nasi lemak in Malaysia tastes so much better than the ones we get in Singapore. Getting the sambal right is the key. It has to be spicy with lots of oomph and most definitely should not be sweet.
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The paneer in India tastes so much better (than Singapore at least) and especially so in North India. I am told it is due to the quality of the milk.
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One of my favourite paneer recipes is the paneer tikka where it is marinated in spices and grilled in a tandoor. The taste and aroma of the spices and grill totally satisfied my paneer craving.
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By Chef @chelegalleryvask during the recent four hands with Chef @aitortxuchef. We couldn’t believe it when we were told they were tuna cheeks. Tasted just like beef, if not even better. *
Cooked in beef jus with kalingag bark (cinnamon) and served on a bed of African cereal with Jamon Iberico (Iberian ham). We were told to take a sniff of the cinnamon from Mindanao only after we had finished our dish. Very aromatic!
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This was my favourite dish of the collaboration. The tuna cheeks were so tender and the taste sublime 😋.
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Beef tongue with peas by Chef @chelegalleryvask during a recent collab with Chef @aitortxuchef. Superbly executed and tender, easily one of the best beef tongues I’ve had. So simple yet so tasty.
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Butter poached Irish oyster in bicol express, which is a Filipino stew typically made from long chillies, coconut milk, lemongrass and tamarind. My first time having an oyster prepared like this. Very tasty!
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Made from a purple yam which is very popular in Philippines by Chef @chelegalleryvask during a recent collab with Chef @aitortxuchef.
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I like how Chef Chele is so passionate about using local ingredients from Philippines. In fact, he brought along with him over 90kgs worth of ingredients!
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This was really really good. Deep fried chicken with subtle hints of coconut from the coconut infused bun to the coconut mayo.
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I was already loving the burger when I tasted yummy deep fried bits (onions and veg) doused in a zesty sauce of chilli, lime and fish sauce. Gave the burger an amazing zing! Totally loved it.
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By Chef @chelegalleryvask during a recent collab with Chef @aitortxuchef. They had worked together before at Nerua (Guggenheim Bilbao Museum) and Mugaritz (San Sebastian). It was no surprise that both chefs worked really well together during the collab.
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We knew we were off to a great start the minute we tasted the sardines but then again, I love strong tasting oily fish!
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By Chef @n6a6t6e in a recent collab with Chef @drewnocente . Although traditional, it was very well executed. Creamy, smooth and not too sweet 😍.
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I truly enjoyed the dinner. Both Chef @drewnocente and Chef @n6a6t6e complemented each other really well.
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By Chef @drewnocente during a recent collab with Chef @n6a6t6e. I may be biased as I love ❤️ panda cotta. It was light and not too sweet. My type of dessert.
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Dish by Chef @n6a6t6e during a recent collab with Chef @drewnocente. I really liked the tonnato which essentially is freshly made Italian tuna mayo. Traditionally served with sliced cold veal, this rendition with ox tongue was super yummy. Loved it 😍.
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#hgfoodie_sg #hgfoodie_saltedandhung #saltedandhung #saltedandhungxrhodahk #rhodahk #sgfood #sgfoodie #sgfoodies #sgeats #singapore #burpple #food #eat #whati8 #foodies #igfood #igfoodie #igfoodies #instafood #foodstagram #yummy #delicious