A variation of heirloom tomatoes – plump, sweet and juicy, are neighbored with Japanese cucumber full of crunch and wit, glazed in a ginger-seaweed vinaigrette that brings a mildly aromatic, deep acidic tang to the dish described simply as 'tomato salad'.
Read the full review on GourmetAdventures.net.
Love the fragrant fried pepper and Japanese ginger served with the marinated salmon – sweet, tangy and fresh!
Available now till May 12 is a special four course menu [$38] by Chef Nakano Hiromi at Sen of Japan.
That egg. That stunningly glorious egg, glistening like the perfect orb of wobbly yolk that it is, so precise that I'm almost afraid to break its gentle exterior. Almost.
But I do – with a mix of anticipation and excitement. Out pours forth a cascading golden river of rich, creamy yolk, its earthy savoriness finding acceptance amid the subtle sweetness of the chewy crêpe, its myriad of flavors and textures blending together harmoniously like the tune to my favorite song, wrapping me in its warm embrace.
Love me again.
Available now till May 12 is a special four course menu [$38] by Chef Nakano Hiromi at Sen of Japan. Part of the menu is this chicken egg don [there's also an option for spicy lemon seafood don], as well as marinated salmon, sashimi salad, and dessert. Definitely value for money!
8:30AM: Rise and shine! Starting the day early with a homemade salad before yoga. Have an awesome day everyone! ☀️
If you love assam laksa, be sure to try this fried version. Its sour tangy broth is richly infused in these thick chewy noodles [that bear a nostalgic resemblance to bee tai mak]. Well Cook Gourmet has been around for decades and is easily the best in town – a must have each time we're back! #GourmetAdventuresInKL
Subang is almost a second home to us, having made countless visits to close friends over the years. Each time we're back, we always have a hard time deciding on where to eat – there's so many great local restaurants! Hence why we usually have two dinners, and here's our first.
Hands down the best chili pan mee we've had in Subang thus far [the locals will vouch for it]. Really love the texture and tenacity of the thick and chewy noodles – way better than Face To Face! Also, their dried chili flakes are more fragrant and spicy – we might have been a overly ambitious with a huge scoop of it, but it is soooo good! Definitely must try when you're in KL. #GourmetAdventuresInKL
I just got back in town and found this hidden gem in the heart of Tanjong Pagar! Singapore's first smoothie bowl bar, Seed & Soil is a great spot to grab a smoothie bowl in place of your usual meal. Cold pressed juices and smoothie bowls start from $8, with a variety of 10 and four respectively.
My top picks: Cacao Warrior [banana, raw peanut butter, raw cacao, almond milk], and Pitaya Sunrise [red dragonfruit, pineapple, banana, coconut water]. Both filled with antioxidants, the former is rich in cacao and crunchy peanut butter, bursting with chocolatey and nutty flavors that make it such a pleasure to eat – it's like having dessert for lunch; while the latter is bright and fruity, a refreshing palate cleanser amongst this god-forsaken humidity.
P.s. Love their cute little "One for the Road" reusable pouches when you grab a takeaway!
Seriously, there is no doubt that when it comes to Cantonese cuisine, YÀN [宴] does it best. These chili crab meat buns from their seasonal menu are The Bomb. The bun is beautifully crisp, its pillowy soft interior crumbling beneath the teeth, chunks of juicy, fresh crab meat slashed with a perfectly balanced sweet and spicy chili crab sauce.
This is definitely a dish we'll miss when we're away from Singapore.
Garden greens, soy sprouts, cherry tomatoes, baby carrots, cashews, cranberries, organic chia seeds.
Our favorite way to start the day! #mandylynnskitchen #cleaneats
You can’t go wrong with mentaiko. Or potato, for that matter. Who doesn't love a good potato salad [complete with diced carrots and bits of potato skin for texture]? Menya Takeichi’s potato salad is both tangy and savory, consisting of mentaiko and a soft-boiled egg atop tender marinated minced meat. Each plate is also lightly garnished with chili powder for an unobtrusive hint of spice to the otherwise homely mix. Gotta love it. 📷 @lingamajig
