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curry sauce was really thick and rich! chicken was tender too but i didn’t really like the sambal as it was too sweet
Moist & soft brownie with choco on top, sprinkled with sea salt. Personally prefer fudgy kind as this wasn't very rich for me but would be just nice for most. Served warm too
Creamy & strong truffle aroma. Pasta texture al dente, there's lot's of cheese too! Yolk wasn't completely flowy but just nice for me
Huge portion & very yummy! Lots of creamy avocado, scrambled eggs, roasted mushrooms & tomatoes. Value 👍🏻
Small portion. Tiger prawns were oos so it was replaced w salmon. Salmon skin was crispy & scallop were fresh.
This was rlly meh. The acai was damn cold and it's quite sandy. For all I know maybe this is the most natural state and how it should taste without additional flavourings and binders.
![hawaiian pizza [4/5]](https://burpple-2.imgix.net/foods/1711473844_review_image1986333_original.?w=420&dpr=1&fit=crop&q=80&auto=format)
thin crust pizza! bf said he liked the ham bc it wasn't sliced too thinly & had good flavour to it. personally, i didn't like the greens on it - tasted really grassy :-(
Grande ($) I felt that it was not that sweet tbh but then still ok for spring season 🌱. Just a fruity blended ice drink ~
never knew project acai had this bowl!! love that there is a good amt of cookie crumbles inside🍪🍪 cookie butter presentation cld be better tho…
Acai with Banana, Granola, Nuts & Cacao Nips
Refreshingly good.
Went to Sarnies for lunch today and ordered their Truffle Mushroom Pasta ($22), Tuna Melt ($21), and two Iced Matcha Lattes ($7 each)!😄 Used Burpple 30% off Food Bill and saved $5.40😁
Overall ratings 7/10! Food was okay but nothing too special and matcha latte was too sweet for my liking☹️
I like to call Pork Belly with Red Beancurd (南乳炸肉), the porky equivalent of har cheong gai
To create this dish, red fermented beancurd (紅腐乳) is used to marinade the pork belly, enhancing its flavours, tenderising the meat and adding additional moisture. It also serves to 'cure' the pork belly of its 'gamey' aftertaste. Red fermented beancurd which incorporates red yeast rice also gives this dish a distinctive deep red tinge, flavor punch and aroma.
Wok Master's rendition of this dish was a little on the dry and tough side but still savoury!
