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Featuring Two Chefs Eating Place (Commonwealth), Ootoya Japanese Restaurant (Orchard Central), Beo Crescent Market & Food Centre, Cha Cha Cha Mexican Restaurant, Sikdang, Kwong Satay (Geylang), Lao Jiang Superior Soup (Bukit Timah), Kam's Roast (Jewel Changi Airport), Ang Kor Wat Restaurant, Yassin Kampung (Kampung Admiralty)
Alex Loh
Alex Loh

Dish is stir-fried & serves with a little broth.
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Have always loved a good bitter gourd dish & @nirai_kanai20200129 has not failed.
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In 2015, the brewery acquired a winery in Morey Saint-Dennis, Burgundy, learning wine-making techniques, crossing brewing cultures & sensitivities into their sake.
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Featuring from Right to Left:
SAUVAGE
Rice: Omachi, RPR: 50%, Junmai Daiginjo
Wild; Full-bodied; Electrifying
Persimmon, figs, Apple skin tartness, undergrowth, morsel
High acidity finish.
Food Pairing: Game Meats, Rustic dishes like Stews, Casseroles.
Personal favourite.
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KA NO CHI
Rice: Yamada Nishiki, RPR: 40%, Junmai Daiginjo
Lively; Elegant; Precise
Fresh herbs, white pepper.
Rose, slight spices, lychee, voluminous texture. Slightly acidity, long finish.
Food Pairing: White Asparagus, Sushi, Raw Oysters, Chinese-style Steamed Fish
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HUMAN
Rice: Yamada Nishiki, RPR: 45%, Junmai Daiginjo
Mellow; Balanced; Inviting
Chestnuts, honey, ripe melons, soft rice.
Girolles, woody-sweetness, velvet creaminess. Rounded acidity.
Food Pairing: Creams, Light Broths, Fatty fish & meats.
Another personal favourite.
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BETSU ATSURAE
Rice: Yamada Nishiki, RPR: 35%, Jumai Daiginjo
Delicate; Tonic; Silky; Sexy
Fresh jasmine, hints of melon.
Dry, citrus zest, fine effervescence. Tonic-like acidity, long elegant finish.
Food Pairing: Butter-Steamed Clams, Mousse, Fatty Fish & Meats, Caviar, Oysters, Fresh Sea Urchin
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Nokkedon Singapore
Bar-a-Vin
01-15 Republic Plaza II
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Thank you Alex @nokkedon_sg for the invite & hosting.
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Should have patronised the regular Izakaya.
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Sea squirt sashimi
The sea pineapple (Halocynthia roretzi) is an edible ascidian (sea squirt) consumed primarily in Korea, where it is known as meongge (멍게), and to a lesser extent in Japan, where it is known as hoya (ホヤ) or maboya (マボヤ).
Interesting texture, just chewy, not much flavour.
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Assorted Yakitori
Lacking the charred flavour
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Braised pork slices w Homemade Tofu.
Love the tofu, egg & raw onion slices.
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Probably all food taste good after many rounds of highballs & beer.
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Cannot resist a good discount on Chutoro sushi from Donki.
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#sqtop_japanese
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#burpplebeyond

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Start off the birthday dinner w a glass of Prosecco.
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Cream of Mushroom.
Earthiness of the mushroom hits you even with the last spoonful. Umami.
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Salad - Principessa.
Mesclun, roasted pumpkin, avocado, asparagus, marinated mushroom, tomato & bocconcini w a balsamic vinaigrette.
Love the roasted pumpkin, fresh avocado & marinated mushroom.
Overall, a very refreshing salad.
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Truffle fries
French fries tossed w truffle oil, grated parmesan & paprika. Request from birthday girl.
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Spinach Tortellini
Served w mushroom, asparagus & parmesan in cream sauce.
Very creamy fulfilling dish.
Love this.
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Spaghetti Burrata
Tossed in an Amabiata sauce w spinach, asparagus, tomato, topped w Burrata & Parmesan.
Love the huge ball of Burrata.
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Tiramisu
A very good tiramisu w prominence of coffee & alcohol.
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Rainbow Cake for all the blessings, best wishes to the birthday girl.
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A bottle of easy to drink, sweetish Sake to end the lovely evening.
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Thank you @gracy_tss @shirley_t.e.l.l for the lovely evening.
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A good pork satay must have a layer of meat, a layer of lard, meat, lard, meat.
Grill to perfection on a charcoal grill.
Dip into a bowl of peanut satay gravy w pineapple purée
Speechless.
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A combination of high heat & hot oil helps.
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4 Premium Oscietra Caviar from Eight Gem @caviar8gems
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Salty, crunchy, popping party in the mouth.
No. 4 is a bigger pearl in size.
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Thank you Anil @riardsg for the special treat.
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Potent.
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Lime Margarita
Citrusy & refreshing.
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Mexican Martini
Notes of Baileys, coffee.
Alternate to ice coffee.
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Cha Cha Cha Mexican Restaurant
32 Lorong Mambong
S 277690
Tel: 6462 1650
Opening hours:
Sun-Thur: 11:30am - 11pm
Fri & Sat: 11:30am - 12mn
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Thank you Anil @riardsg for the invite; @chachachasg for hosting us; Service Team for warm hospitality as always.
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Huge prawns are fresh, succulent, crunchy. Kudos.
The soup lack the oomph compared to the soup for the dry noodle.
Perhaps the alkaline from the yellow noodle diluted the soup.
And yes, why no lard?? @willcookwilleat
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Dry prawn & pork rib noodle.
The smaller prawns are equally fresh, succulent & very sweet.
Powdered chilli is added to give the additional punch to the already flavourful noodles.
The tiny bowl of prawn broth (not in picture) gives the greatest satisfaction in terms of flavour & Umami.
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Assorted Five-spice fried fritters.
Good selection of assorted goodness.
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Thank you Elizabeth @misskueh_elizabeth for the brunch treat.
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#sqtop_hawkerfood
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#OurHawkerCulture
#OurSGHeritage #uncagestreetfood
#jiaklocal #jiaklocalsg
#PassionMadePossible
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#STFoodTrending
#SGCuisine
#wheretoeatsg #eatmoresg
#burpple #burpplesg
#burpplebeyond

Alex Loh

Level 8 Burppler · 836 Reviews

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