Dinner Cbd

This was so good I had to have it again. Paccheri (Large tubular pasta) stuffed with ricotta, pulled Iberico pork and truffle before baking. Rich, flavorful, smooth. @trisatay thinks it's the best pasta she's had to date.

Tori King Gyoza. Check out how thin those dumpling wrappers are!
#gyoza #dumplings #japanesefood #sgfood #foodporn #ilovemyjob

Basically a BRILLIANT, 5-kilo, pork and lard-stuffed burrito. Pretty amazed by the rows of hidden Chinatown gems with a couple of other weirdos🔫

Probably one of the best dishes I've eaten this year. The gnocchi was really light (not the slightest bit chewy) and was coated in a honey and parmesan sauce. Couldn't taste the honey though. The brussel sprouts provided good crunch and weren't bitter at all.

These are my comments from my virgin experience a year ago: “Amazingly wok hei prawns, and wickedly value for money. It’s the PSLE top student of aglio olios seriously, why it doesn’t have its own Brands Essence of Chicken endorsement deal is beyond me.”

The quality has not changed at all. The pasta alone costs $5.70, with the adding of mushrooms being an additional $1, the squid $4, and the prawns $6. My pasta cost $16.70 nett. The review needn’t actually continue beyond this point.

I foolishly told the lady taking my order to “just spam” the aglio olio with chilli padi, and with a twinkle in her eye she cautioned me that they will accede to my request…if I was sure. I actually bought an apple pie iced coffee (!!) just to douse the flames, and it didn’t work, and I had to excuse myself to run my tongue below the toilet tap for forty-three seconds before the tears would stop flowing. AND I still love this mutha, and would do it all over again. 4.5/5

http://secretlifeoffatbacks.com/2015/04/aglio-olio-the-wicked-garlic/

Essentially how it would taste if a bajillion clams were strapped to life essence extraction machines and all their flavour distilled into a small pool on your plate. The stew itself was supremely thick and flavourful – you could use it as dip for the bread, spoon it as a soup, or enjoy the soaked seafood and how the stew enriches the flavour of their succulent little bodies. I was pretty gobsmacked by how much seafood there was, and I managed to fill myself up nicely for dinner despite the only “main” carb present being the barley-esque fregola sarda pasta. 4.2/5

http://secretlifeoffatbacks.com/2015/04/seafood-stew-the-lokal/