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Big, plump, juicy Oysters from Korea. No mercury, metallic aftertaste.
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Mr Lim’s oyster, to me & some others, is considered the best oysters omelette in this part of the town.
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Big, plump & juicy
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Dark Horse opens after Phase 2.
Avoid Norwegian Salmon.
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Thank you @gastronomegrp for the private arrangement; @encasedinice for the invite; @darkhorse.sg for the lovely tapas.
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Blessed
Tummy full, heart fuller.
Good food, great company. Happy days.
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Homemade Truffle-Bordier Butter Prata w Chicken Fat, Lardo Curry topped Crispy Chicken Skin Ice Cream.
Love the Truffle-Bordier Butter incorporates into each layer of the folded prata, pan-fried to crispness.
Just like a crispy croissant in prata form.
Soon available in the menu of @restaurantlabyrinth.
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Authentic Hainanese style Sweet & Sour Sakura Pork Collar
A Hainanese-western classic! Tenderized, breaded & deep fried juicy Sakura Pork Collar served w homemade Sweet & Sour Pineapple Sauce & Edamame Peas
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Bincho Grilled Chicken “Yakitori” Satay.
Juicy & moist "Yakitori" style 2 Cut Chicken (Bonjiri & Oyster Cut) Satay grilled over Binchotan, served w traditional Peanut Sauce & House made Pickled Vegetables.
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Portuguese Style 3 Cheese Wagyu Baked Rice w Truffled Beef Fats.
48hrs Slow Cooked Wagyu Shortrib, 62 degrees Organic Egg, 3 Cheese (Raclette, Manchego & Cheddar), Curry Bechamel Cream Sauce, Black Truffle Fried Rice cooked in Beef Fat.
A super luxe & decadent version of the seemingly humble & super tasty dish.
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Frozen Baby Columbian Mango, cubed Coconut Flesh, Shaved Fresh Coconut Juice.
Palate cleanser. Soon on the menu.
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Manjimup Black Truffle Creme Chantilly Kueh Lapis w Local Milk Tea Ice Cream.
Marrying the concept of Kueh Lapis & Mille Crepe by layering sliced Black Truffles from Manjimup & Truffle infused Creme Chantilly between each layer of spiced Kueh Lapis & paired w a quenelle of Milk Tea Ice Cream (local style “Teh C”) & topped w more shaved Black Truffles. Umami.
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@missvandasg is now open for dine-in at @restaurantlabyrinth
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Thank you @gastronomegrp for the special arrangement; Chef Han @han_lg @missvandasg for the loving dinner.
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Baklava.
Full of nuts. Love this.
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If you have not tried, you never know what you have missed.
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White Coffee, Black Coffee, Matcha Latte & Mocha are cold brew coffee.
Chocolate, Rose Chocolate, Matcha & Bandung Cold Brew are non coffee.
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Thank you @enchantedcafe for the delivery
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Crab in Bee Hoon soup
Just one word - Umami.
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Squid in wet Salted Egg Sauce.
Crunchy squid covered in flavourful salted egg sauce.
A change from the usual dry version. Love the wetness of the sauce.
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Sweet & Sour Pork.
All time favourite
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Twice cooked Fried Chicken in Claypot.
A very classic home cooked version.
Normally, we will reheat the leftover roasted pork, duck, chicken w black sauce, oyster sauce, ginger, scallions for dinner the next day.
Here, @chefzwayne_ uses freshly fried chicken reheat w premium black & light soy, oyster sauce, ginger, scallions & presents in a claypot.
Very classic, old-school, homey flavour.
Finished half the claypot alone.
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Still under R&D.
Minced meat patty w lemongrass, topped w heaps of garlic & sliced onions.
First bite, a subtlety lemongrass flavour on the palate, it tastes like bergedil but no potato was used.
Second bite, it tastes like steamed minced meat w salted fish, but no salted fish is used.
Something new on the menu is brewing.
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PS. Strict Safe Social Distancing was observed throughout the dinner as friends came to dine separately at different tables.
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Thank you @paul_liew for the arrangement; @chefzwayne_ @kengengkee for the wonderful dinner.
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A Very good drink, valued for money.
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The owner @pat_phua is from Penang & has brought the original authentic flavours of Penang Assam Laksa to SG.
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Colourful, flavourful broth which is sour, tangy, sweet, fishy from the sardines, Umami.
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Boiled cockles is always loved.
Now w the superb sambal from @pat_phua, it will be much sought after.
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