No fail option, really big portions at this place! You get to choose your choice of bread for the different sandwiches and whether to have fires or not. The meat is a mix nice mix of tender and fatty cut, really juicy! Go for the brioche for a pillowy soft option to complement the shortrib!
We managed to sample all three starters available on the set lunch - potato leek, waldorf salad and frieda salad
I love that these donuts have a chewy texture which makes the dough so nice to bite into and the fillings are not too sweet , it’s creamy tasty fillings without the excess sweetness . Best Donuts in SG !
zero efficiency. decided to fill myself wth nutrition and ordered the 'calamari and white bean' stew at @gattopardoristorantedimare. It tastes 100 times better than it sounds and looks! (need to look into the menu copy to give the dish more justice). Felt 20% better. Food heals. #sgeats #pokemongo #seafood #seefood #burpple #yelpsg #hgwsg
True to its name, the Fat Cow Donburi consisted of slices of fatty Wagyu beef that are melt-in-your-mouth tender. The onsen egg was cooked perfectly and the creaminess of the yolk elevated the flavour of the rice which was laced with truffle shoyu, making for a very indulgent donburi worth every calorie.
Iberico pork uses black iberian pig, which is known for their distinctive flavour and marbling.
First look, the meat were well grilled and upon taking the first bite, the meat with its smoky aroma was well balanced with the char siew sauce that was slightly sweet yet not overpowering.
The pork goes through a sous vide cooking process before being grilled. This method allows meat to retain most of its moisture, keeping it super succulent and juicy.
For a food court, this has surpassed.
Tuck in the most ‘happening’ part of Singapore where the night stands still and the party never ends @clarkequaycentral in @donkisg food court!
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Expect to find a variety of pastas which includes their specialty which is Pasta that comes with cream soup and uses free range milk from Watami farm in Hokkaido!
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More common pastas are available too like the tomato base pastas and aglio olio!
Wait that’s not all, for those who prefer accompaniment, there are sides like the Grilled Salmon or Grilled Chicken which comes with options of sauces such as Teriyaki, Tartar or Mentai Mayo and also the shake salad for those who wants more greens!
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📣 Get a free Cup Salad (Usual Price $3.00) with every purchase of pasta. Limited quantity available. Simply mention “makanwarrior” to enjoy this promotion
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Now here’s your chance to try their food as I’ll be giving away ‘3 x $15 vouchers’
All you have to do is
✔️Like the Post
✔️Follow @makanwarrior and @pastaholic.sg
✔️Tag 1 friend (multiple entries are allowed)
📣Giveaway will close on the 9th Nov 23:59 So good luck!
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Thks to @singaporefoodlisting and @pastaholic.sg for having us !
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#pastaholic#pastaholicsg#clarkequay#pasta#clarkequaycentral#creamsouppasta#giveaway#foodie#eatsg#dondondonki#singapore#singaporefood#sgfoodporn#contestjunkies#sgfood#foodsg#foodporn#aglioolio#instasg#makanwarrior#foodgasm#instasg#sgfoodies#contestgiveaway#hungrygowhere#burpple#burpplesg#sgmakandiary#contest#STFoodtrending
From PasarBella. Level 1 of Suntec
虎 Tiger Sugar
Mix Boba + Mini Pearl & Tiger Coffee Jelly topping.
Interesting combination of blended brown sugar & chilled creamy milk.
Almost non-stop chewing experience.
Not bad.
Felt like a real white rabbit when eating this. Maybe the sauce wasn’t enough? Everything just felt very raw even if it is a salad.
This was probably the nicest appetizer in the dinner set menu. Served hot and fragrant with egg white custard. Lobster was juicy and cooked to perfection.
Headed by acclaimed chef Jason Tan, this classy garden restaurant serves what they call French-inspired, gastro-botanica cuisine, which aims to celebrate sustainably sourced seasonal produce. Their Business Luncheon menu ($58 for three courses, $78 for four courses, available Tuesday to Saturday) offers an initiation to their one-Michelin-starred cooking. You'll be spoilt for choice with options that sound as delicous as they look — think Iberico pork with polenta, buckwheat and beurre noisette, and Patagonian toothfish with cauliflower, parmesan, garlic, hazelnut and lardo. Don't miss their signature "My Interpretation of Kaya Toast" for dessert! Pro-tip: This is one of the places that offers their set lunch menu on a weekend, so make a date for a Saturday feast!
Avg price: $70 per person
Photo by Burpple Tastemaker Michelle Kayla Tey
Reservations available via Burpple
Going in with zero expectations, Candlenut’s signature dessert could possibly be a hit-or-miss with many saying that it requires an acquired taste due to the faint aftertaste of buah keluak. But luckily for me, the gentle earthiness certainly added to the appeal of this sweet yet modern spin.
An overall stunning and intriguing combination, the dark scoop of Buah Keluak ice cream takes center-stage with its distinct bitter and slight sour notes. Married with a good dose of 80% Valrhona chocolate, the creamy creation also had an exceptionally luxe and decadent mouthfeel. And together with the smooth bittersweet ice cream expect a great interplay of textures, temperature as well as flavours highlighting the different elements - the bed of salted caramel, chocolate crumble, poprocks and chilli specks.
So a dessert to savour slowly, the persistent fizzle and the warm blanket of chocolate espuma sealed the deal for me.
