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Daniel Food Diary
Daniel Food Diary
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This is Eurasian style. The dishes you may expect include Beef Shepard’s Pie, Devil’s Curry, Minced Chicken Cutlet, Prawn and Pineapple Curry, and Salt Fish Ambila.

As the home-cook Kurt is very passionate about baking, do leave some room for his indulgent and ultra-yummy Death By Chocolate or decadent Chocolate Brownie with Vanilla Ice Cream.

Find out more about Home Dining in Singapore here
bit.ly/homediningsg

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To spot an authentic Lanzhou noodle dish, it must include 一清、二白、三红、四绿、五黄, meaning “one clear (soup), two white (radish), three red (chili oil), four green (leek) and five yellow (noodle).” The well-loved Tongue Tip Lanzhou Beef Noodles includes all 5 signature elements, easily identifiable with the blob of vibrant red special chilli oil and fresh cuts of green coriander, green leeks and radish.

Isn’t this the weather for a bowl?
bit.ly/tonguetipbeefnoodles
#DFDNoodles #DFDSP

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While most Singaporeans should be familiar with the usual Roast Duck and Peking Duck, the Pipa Duck is seldom seen.

The whole duck is typically split and flattened, looking like the Chinese musical instruction – therefore the name.

While the cooking method adds to that layer of crunch to the skin, the succulence is not compromised.

Kam’s Roast offering should be considered Singapore’s first Pipa Duck marinated with 23-Year Aged Chenpi or Orange Peel. (

To be honest, this was one of the tastiest duck I had in a while.
It has a certain crunch to its glossy golden-brown skin, yet the meat remained moist, evenly seasoned and flavourful.

bit.ly/kamsroast

#DFDSP

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Helming the stall is the young Dickson Ng who took over the stall from this grandmother. The draw is in the handmade noodles, prepared using Australian imported flour which would provide a springier texture.

You would notice that the helpers only start churning out the noodles fresh upon ordering.

Business is always brisk, and most are there for the Mian Fen Guo ($3.50, $4) available in both dry and soup versions.

bit.ly/banmian #DFDNoodles

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Check out all the fantastic dinner dining promotions from Chinatown Point bit.ly/chinatownpoint
#DFDSP

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This is from Chef Kang’s Noodle House, opened by Michelin Starred Chef Kang.
The noodles used are specially imported bamboo pole ”jook sing” type, similar to those used in many eateries in Hong Kong, without the strong alkaline taste.

Pork belly roasted in a charcoal oven is used for the char siew, and naturally brewed soy sauce makes up the main part of the base. $5 of goodness.

bit.ly/chefkangsnoodle

#DFDNoodles

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Head over to Chakki near Victory Monument instead.

The Thai style of wanton noodles is generally one with minimal seasonal, added with some pork lard oil, fish sauce and perhaps chilli flakes.

Somehow, they just come together fragrantly with an ‘al dente’ bite.
bit.ly/chakkibkk #DFDBangkok #DFDNoodles

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And this turned out to melancholy true, as one of my favourite Da Jie Famous Wanton Noodles has called it quit. Suddenly. (It happened to a few of my fav stalls.)
Owner Linda decided that after 15 years of tolling, she wants to spend time living her life and travel with her Husband.

Good reminder for all of us as well, all the best Linda! Thank you for feeding us Wanton Mee lovers over the years. -
.
“To all my dearest supporters, I will be retiring after 15 years of hawker life. So extremely tired physically and mentally after working 15 hour each working day. I want to take this opportunity to catch up with my friends, relatives and family. We always think that we have time without realizing that we are losing time everyday. Time for my husband to fulfill his dream of travelling the world when he is still fit and able. Da Jie survived till today due to the tremendous support from all of you. I am so grateful to everyone for making my humble wanton noodles famous. And I thank each and everyone of you from the bottom of my heart.” #DFDNoodles

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The menu at @pocolocosg Novena Royal Square and Yishun Wisteria Mall outlets is a combination of signature favourites, chef’s specials from the other branches – with a focus on Hokkaido sea urchin.
The Mentaiko Tagliolini is cooked with spicy cod roe which imparts that orange-pink colour, giving it slight spiciness which complements the buttery, creamy sauce.

bit.ly/pocolocosg #DFDSP #DFDNoodles

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Not just one or two, Kogane Yama known for its Tempura Donburi aka Tendon, has introduced 9 NEW Japanese rice bowls at both its Bugis Junction (#02-50) and Jem (#01-15) outlets.

The other good news is, the group has brought down the pricing, so nothing is above $15 now.

Also quote “DFD Donburi” to enjoy a FREE Chawanmushi and Miso Soup with every order of a Tendon or Donburi. Valid from 29 Oct (Mon) to 11 Nov (Sun), for dine-in customers only.

bit.ly/koganeyama
#DFDSP

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It is one of the last surviving “Dai pai dong”, an open-air venue stall which dates back to 1957, specialising in (Nissin) instant noodles in tomato broth.

To be really honest, I would say this was a fairly simple bowl of noodles.

But there were some things that would appeal to you, the broth was rich and thick with that tangy-sweetness that would whet your appetite.

bit.ly/singheungyuen #DFDHongKong

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DanielFoodDiary.com. Food, Dreams, Christ.

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