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Enjoy this delicious Korean Puffer Fish (Bokeo in Korean) at @sbcdsingapore .
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The puffer fish skin is thick and chewy. It is mixed with red pepper paste and Korean parsley that exudes an earth minty flavour (plus toxin removal benefit), to give it such an appetizing taste. Best eaten wrapped in seaweed and white rice.
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If you are worried about poison, don't be. The puffer fish is licensed under K-Fish, established by Korean Fisheries Association that ensure safe and high quality Korean Fishery export. Also the Bokeo is farmed in Korea and without the scary poision.
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Check out more of the Puffer Fish Menu at SBCD Korean Tofu House.
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Full review by Chubby Botak Koala will be up in the near future.
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This Handpull Beef Brisket is one of the highlights of the buffet. The pau is soft and fluffy, the beef brisket is moist, juicy and melts in your mouth. The grilled pineapples and chipotle mayonnaise gave pau creamy, spicy twang with sweet tangy finish at the end.
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With the theme "Think Local - Eat Local - Be Local" buffet, you can look forward to extensive and creative local flavours at Oscar's Cafe and Terrace.
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Available until 31 August 2019.
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This dish is Sliced Chicken in Minced Sichuan Pepper Sauce, showcasing the Sichuan Mince Pepper and Spring Onion Sauce Flavour.
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Full review of '100 Sichuan Delights, 1 Gastronomic Feast' is up on Chubbybotakkoala.com or you can follow the link on my profile page (http://bit.ly/cbk-520).
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One size only.
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The overall flavour is superb. Solid lemak, solid laksa rempah (spices), generous portion of the blood cockles. Rice noodle is springy, but portion is very small.
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Two bowls here is equivalent to 1 bowl in any regular coffeeshop. However, this mini size is actually work for them as it leaves diner with wanting to eat more but can't be bother queing again. So they have to come back next time. Of course regulars here will order more at one go. We saw someone ate 3 bowls at one go ๐Ÿ˜ฎ๐Ÿ˜ฎ๐Ÿ˜ฎ
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Chubbybotakkoala verdict: Delicious and worth the queue. Better order more at one go ๐Ÿจ๐Ÿจ๐Ÿจ
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Fried dumplings or deep-fried dumplings to be precise. It has a crispy exterior with moist and juicy pork and vegetable fillings. The skin of the dumpling is as thick as Chinese dumplings, it seals the juice inside the dumplings nicely.
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Check out the latest review of @o.bba_jjajang at Chubbybotakkoala.com or copy this link http://bit.ly/cbk-519 .
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One of the main dish that we share is Classic Beef Wellington en Croute ($145, serve 2).
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A huge portion of beef wellington, cookeed to medium rare perfection. The steak is juicy and succulent.
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The pastry is thick, crispy externally while the inner part absorbs the jus from the streak.
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If you are trying Beef Wellington for the first time, the version here will make you go WOW. The quintessential English cuisine.
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It is a Prime Pork and Back Ribs with Isaan Spicy Sour Soup. When this dish is served on the table, the server will pour a small amount of Thai rice wine and light the fire on it. The purpose is to intensify the flavour of the pork ribs.
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The prime pork rib is tender, succulent and the meat fall of the bones. For the back ribs, the meat is lean and require more chewing. For foodies, keep a lookout for the hidden marrow below the back ribs.
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The broth is robust fill with herbs, tasted almost as robust as our Bak Kut Teh followed with spicy and sour in it. These flavour profiles are the characteristic of Thai flavour.
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Full review of Unyangkordai Singapore is up on Chubbybotakkoala.com or follow the link at profile page or http://bit.ly/cbk-518 .
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Thank you @msginginly for the invite.
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Unlike the blood cockles that normally found in our Char Kway Teow or Laksa, this Korean Cockles is closer to clam family, known as Kkomak.
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At @sbcdsingapore it is served in bibimbap style. The cockles is marinated with soy sauce, mirin, garlic, sesame oil, sesame seeds, gochugaru, chilli peppers and green onions.
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After mixing it with rice, the result is juicy and succulent cockles, bursting with sweet, savoury marinate with a touch of spiciness. Yummy ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹
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The nut on top is a bit strong, as the peanut butter taste slightly overpowered the hazelnut.
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Part of dessert line-up @ginettsingapore .
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Full review of Ginett Singapore is available on Chubbybotakkoala.com or through this link http://bit.ly/cbk-504.
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Clean yet robust prawn broth. The noodle is thin, loaded with alkaline flavour and crunchy at the same time. The noodle has a similar texture Hong Kong Wanton Noodle. .
Meanwhile, the wanton is bouncy and crunchy, well infused with sesame oil. A good version on Hong Kong Wanton Noodle Soup.
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The full review of @thwsingapore at I12 Katong is available at Chubbybotakkoala. You can follow the link at the profile page or at http://bit.ly/cbk-516 .
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Sweet, velvety and loaded with lots of crab meat. Missing this simple yet elegant dish @nudeseafood .
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Yum yum ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ @starbuckssg
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