Definitely my favorite of the night!! Thanks Burpple & Diamond Kitchen for having us - this made me really happy. Fresh Sri Lankan crab, with rich, creamy, absolutely tasty salted egg sauce. Finger-lickin' good!
Chocolate Fondant with caramel core and rum icecream.
Also at The White Rabbit. These lemon tarts were not too bad and they were served with Acacia honey gel ice cream.
This Mangalica Pork Belly was braised for 60 hours! So fatty but I finished it!
This appetiser seems to be of a much larger portion. My first time trying raw beef and I actually like it! The combination of wagyu beef and truffle cream was perfect!
My appetiser at The White Rabbit. No idea why I cant find the geotag. :( These scallops were really delish and I was hoping to have more! :D
Behind the scene: Taking the comforting Korean Kimchi Fried Rice topped with cheese and bonito flakes. This is how we take pictures in low light environment, just flash the food with lighting.
No LED flash? Borrow a friend's handphone flash light works too. Edit picture with Snapseed app, by reducing the brightness and increasing the contrast. There you go.
This was so darn good!!! Was deciding if I should get it or not cos' it's $30.80 (and I'm a poor unemployed fresh grad) but well it's so tender and tasty with its sweet marination. Partner says he doesn't think it's worth it but it was enjoyable enough for me.
A place that doesn't disappoint!
I think it's brilliant of Chef Aun to substitute the usual romaine lettuce with kale. Beautifully crisp, the deep green curly vegetable took the classic Caesar salad to a whole other healthy level as well with its high content of vitamin C, calcium and magnesium. Crunchy garlic croutons and oodles of shaved Grana cheese boosted the savoury factor further. Lending some all-important softness to the dish was a perfectly cooked 4-minute egg.
A new concept by Immanuel French Kitchen comes By The Fire opposite I12 at Joo Chiat. Who would've thought a coffeeshop stall would execute such levels of deliciousness?
Ribbons of al dente spaghetti are coated with a flavorfully rich and creamy squid ink sauce (that thankfully doesn't stain the teeth) and tossed together with chopped spring onions, bonito flakes and thick slices of crunchy garlic we couldn't get enough of. It's even served with two whole scallops. Delicious, substantial, and value-for-money!
