The chirashi bowl is such a joy to eat, this one especially from Manzoku ❤️. OK, now I’m ready to face work.
Had many good ones this year, and this was one of the memorable pots.
My faves lean towards the deep, sexy, heady variety, and Yan Ting’s Chinese New Year Pun Choy was as va-ba-vroom as it gets! One sip and confirm you’ll feel Huat!
I love that it was unabashedly full-on with flavours, colours and everything you'll expect - and want - from a #ChineseNewYear meal.
This is their delicious Fruits Yusheng with Abalone Conch, and it's so fun to look at!
Anyway, I'll have more #yusheng choices for you in The New Paper tomorrow.
#cny2020 #foodsg #sgeats #sgfoodies #instafoodsg #foodporn #igsg #sgig #sgfood #weetseats #burpple #foodstagram #lohei #longbeachseafood
I've got one last #CNY article coming up on Thursday in The New Paper, on yusheng.
This is one from Azur at Crowne Plaza Changi Airport called Crowne Prosperity Yusheng ($88), a traditional take which you can order for takeaway. If you're at Azur for your reunion meal, you don't have to order because you can assemble your own yusheng!
#chinesenewyear #cny2020 #foodsg #sgeats #sgfoodies #instafoodsg #foodporn #igsg #sgig #sgfood #weetseats #burpple #foodstagram #yusheng #llohei #crowneplazachangiairport #singapore
There are a few variations to try, but if you're starting out, do try the classic version of white wine, fresh cream, bacon and mushrooms.
At the end of the meal, dump the fries in to soak up the sauce, and it's another dish!
It just opened at Resorts World Sentosa and you’ll find a few of his classics (the lobster is there) but the interesting additions are the seasonal ramens - laksa, bak kut teh, and mee pok.
The 1st to kick in is the laksa, a spicy, coconut-y stock, available till March; the BKT is an improved peppery version of the original, and you can add vinegar to the mee pok to make it more legit.
i spotted it on a billboard in Ipoh, and finally tried it in Penang.
Obviously it wasn't as good as the ones I've had from hawkers but it was not too bad. The fried chicken was nice too, if not unspectacular. The rice had a strong coconut-y smell, although some cream clotted on the surface. The sambal was too sweet for me.
For novelty sake, do try it. And if it reaches Singapore, I might give it another go too.
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Chulia Street Night Hawker Stalls need no introduction, and the char kway teow is famous. So much wok hei packed into that small plate of noodles, brimming with ingredients. ⠀
The wanton noodles is also worth every calorie.⠀
As usual, be prepared to wait. But that gives you a chance to soak in the atmosphere and the smell coming from all the hawker stalls will whet the appetite. ⠀
PS: It only opens from 6pm.
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The best versions are around Ayer Itam but I found a very good one at Moh Teng Pheow Nyonya Koay in Georgetown.⠀
The restaurant itself is worth a visit. Think rustic and homely, and you'll be on track.⠀
Besides the assam laksa, the pastries are worth trying, and if you find nasi kunyit on the menu that day, order it. This is turmeric glutinous rice with curry, and it is HEAVENLY!
It’s impossibly hip and Instagram worthy, which is perfect because it is just across the road from the impossibly hip and Instagram worthy Prestige Hotel.
Right now, only drinks are available. I ordered an ice mocha and iced flat white. Both good.
Maybe because it’s so new, the servers are unsure of what’s on the menu and seem unable to make noteworthy recommendations. But that’s just teething problems, I’m sure.
Do drop by when you’re in Penang and if the food menu is up, please let me know if it’s worth a visit.
