Oozy Dishes

Matcha Avalanche from @nonentreedesserts was a tasty after dinner treat. Not much to say today cause been reading this super intense series called the Southern Reach Trilogy. You can't read it all in one go man, it's too intense. Sci-fi, fantasy, horror, spies, so rich in its writing, so rich in reality. I feel as though I was nestled in a vividly coloured cocoon of Jeff Vandermeer's Area X before being dragged headfirst screaming into reality. A little empty, a little lost and very much in shock. Too intense. Like the intense green of this dessert. Yep, that's the only reference to the dessert I can muster at the moment. Although, I feel that their Chocolate Avalanche still triumphs over this Matcha version #matcha #matchadesserts

Because if you do, you'll be setting your mouth on fire. One bite through the flaky, buttery pastry, past the thin, golden cheese skin at the top and you hit the jackpot. A glorious mess of oozing cheese that spurts in your mouth (yes I went there). The initial salty tinge gives way to a creamy sweetness that can only come from vanilla, cream cheese and mascarpone cheese. The cheesy aroma fills the atmosphere and you'll be aware of the delicate globules of cream that you didn't manage to catch in the first bite. Scrap it off the plate, cause I'm pretty certain it's not gonna be easy to get a second tart. Chef's only selling these at the Penhas outlet for now.
#antoinettesgcheesetart #cheesetart @antoinette_sg
You can read the full review (coming at 1pm today!) at amandajaynelee.blogspot.sg - link in bio. Also, thanks @bing_leow and team again for fattening me up with delicious foods 😘

Matcha Avalanche from @nonentreedesserts was a tasty after dinner treat. Not much to say today cause been reading this super intense series called the Southern Reach Trilogy. You can't read it all in one go man, it's too intense. Sci-fi, fantasy, horror, spies, so rich in its writing, so rich in reality. I feel as though I was nestled in a vividly coloured cocoon of Jeff Vandermeer's Area X before being dragged headfirst screaming into reality. A little empty, a little lost and very much in shock. Too intense. Like the intense green of this dessert. Yep, that's the only reference to the dessert I can muster at the moment. Although, I feel that their Chocolate Avalanche still triumphs over this Matcha version #matcha #matchadesserts

Good afternoon, it's tempting Wednesday time: baked Mont d'or cheese wheel from @wineconnectionsg. Is it not marvelous? The super oozy, salty, intense flavour of the cheese is balanced by the fluffy, almost sweet, very fresh potatoes served with it. The bread sticks, which make great dipping sticks, are dry and crusty, not my favourite things. But the cheese more than makes up for it. $39! Get it now, cause it's gonna disappear after this month. #cheeseforlife

Last day for the hunt on oozy foods and I'm at @thepopuluscafe to try their truffle wagyu #donburi. (All those food buzzwords in one dish!!!) but suffice to say, this huge bowl is very satisfying. The beautiful sous vide egg bursts with runny yolk with the slightest touch and the onion soy sauce brings the wagyu to a whole new level! #ilovefood thanks Erica for helping cut the egg and hosting!! ^^

Yeah y'all can go crazy over the charcoal toast with salted egg yolk, but I much prefer the honey brioche stuffed with Nutella! While the salted egg yolk filling overwhelms the whole dish, this one shows a clear distinction of the different flavours, giving you a myriad of tasty experiences. Buttery brioche, sweet, soothing taste of honey, tied together with the warm, runny Nutella. Watching it pour out of the toast, I was under the impression that it would be diluted and runny, but surprisingly, the flavours were still intense, but had the improved factor of a very "liu" filling. As for the elements it was dressed with, perhaps request for vanilla ice cream instead, the chocolate ice cream isn't the best, and has that strange bitterness of cheap chocolate. The whipped cream on the other hand was an absolute delight! The owner mentioned that the chef HAND BEATS the whipped cream, and in the intense heat, as the ice cream melted, the whipped cream held its shape and still tasted sweet and delicious - nothing like the canned variety.