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My Gastronomical Journey

My Gastronomical Journey

Featuring burger joint, People's Park Complex Food Centre, KYUU By Shunsui, Shilin Night Market 士林夜市, Oriental Cravings, Beo Crescent Market & Food Centre, Imperial Treasure Steamboat Restaurant (TripleOne Somerset), 秦小姐豆漿店, 茂園餐廳, 醐同燒肉夜食-胡同燒肉5號店-
Blueskies Cottonclouds
Blueskies Cottonclouds
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It takes a really confident chef to be precise two really confident chefs to put the king of fruits in their dessert. It makes a bold statement and well, it really wowed me that coffee and durian can be paired so beautifully. A spectacular and strong finish for an amazing evening when the bromance between the two chefs was so obvious. They certainly tango well together.

Those chocolate bubbles were amazing, the açai sorbet was perfect pairing for the choc and gin soup. Dig in further and you will be rewarded by a starfruit jam.

This was the highlight for me. Spectacular execution, bold flavours and really pushing the boundaries in a good way. Duck which is typically served on French menus, here is given a local twist, both Chinese and Balinese. The sea cucumber duck gravy was so gelatinous and thick (imagine all that collagen goodness) and the sambal was so punchy that you can’t help but pay attention to how good it is. This was a course you want to end a last bite with.

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Simple ingredients like Cinderella transformed into a magical course by the able hands of both maestros. Utterly comforting and it reminded me of a Chinese cabbage course except think of this as a version which is only worthy of the imperial courts. The shaved smoked aged ox heart added depth and dimension and the cashew sour cream richness. Truly crossroad cuisine at its best.

Plenty of textures and flavours. So sublime and I can have this again any day. Confit chicken legs, cured duck egg yolk, garlic miso and Vadouvan spice sure makes a great pot of Asian risotto. Yummy, yummy, yum, yum!

It was an interesting course, never had anything like this before and underneath the yacon, was a sweet tender jicama which balanced the flavours and the crispy fermented turmeric shallots were the bomb. The textural crunch was amazing.

Accompanied by a torch ginger sambal, calamansi vinaigrette and finished with charred coconut milk, this was utterly delectable! Not a drop of that divine coconut milk was wasted.

Served with a nasturtium tartar sauce and leaf, it was utterly delicious. The goat tartare rose to match its fishy counterpart. Seasoned extremely well with Kampot peppercorns, pickled belimbi and betel leaf, it was a punchy bite.

It’s really as good as it looks. The noodles were QQ. The chilli is shiok. I had to ask for an extra portion as it wasn’t enough for me and I loved the sambal belacan on the side too. Will be back for more. This chilli ban mian can make it and it’s better than the one at the Malaysian food court in CBD

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Curated by our editors, featuring great places and the latest food news.
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