Food and Restaurants in Outram Park

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#sqtop_cantonese
#sqtop_seafood
#burpple #burpplesg

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With Prosciutto Di Parma, Coppa Ham, Truffle Gouda, and Aged Comte.
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Served with tender sweet caramelised shallots, crunchy sour pickled gherkins, firm nutty walnuts, and juicy earthy salty green olives.
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We chose 2 meats; the salty savoury, 20 months aged, air-cured Prosciutto Di Parma / Parma Ham; and the herbal savoury spicy, juniper berries and spices cured smoked pork collar Coppa Ham.
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We chose 2 cheese as well; the straightforward semi-hard 24 months Aged Comte, which has a mild earthy nutty sweet flavour; and the unique semi-soft Truffle Gouda, which has black Italian truffles dotting the cheese, giving it a earthy milky sweet flavour.
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Wine & Chef
More details in profile & blog

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A sparkling moscato, made with 100% Moscato Giallo / Yellow Muscat grapes, by the Quota 101 winery in Torreglia comune, Padua province, Veneto region of Italy.
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It has a bright, straw yellow colour, with aromas of marigold flowers, orange, lime, and green apple.
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The body is lively, dry, and refreshing, with tastes of raisins, flint, tangerine, and grass. Has a bubbly fruity floral sweet flavour, with a mineral finish.
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Pairs well with canapes, fish, seafood, or desserts.
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Photobomb credits @thearcticstar.
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Wine & Chef
More details in profile & blog

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This features a tender, soy and coriander cured salmon fish fillet.
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Plated over chewy mascarpone barley risotto, along with soft sweet peas, crunchy pomegranate seeds, ikura / salmon roe, and tobiko / flying fish roe.
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The salmon is nice and flaky, with sweet salty herbal flavour, complemented by the light sweet earthy flavour of the barley grains. The fish roe lend a burst of briny salty freshness.
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Overall, a dish with flavours that are light and comforting on the palate, very satisfying.
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Wine & Chef
More details in profile & blog

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This features a slab of pan-seared foie gras duck liver, atop a crisp toasted ciabatta bread.
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Garnished with sea salt and crushed pistachio nuts, with a chunky caramelised apple, and thyme, served with brandy compote on the side.
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The compote lends bold fruity boozy sweet flavour to the tender, succulent, savoury salty fatty foie gras, complemented by the earthy nutty crushed pistachio nuts on top.
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Wine & Chef
More details in profile & blog

🍇🍉🍍 Clan Cafe
31 Bukit Pasoh Rd
Singapore 089845
Tel No.: 6320 9180

https://straitsclan.com/clan-cafe
https://www.facebook.com/Clan-Cafe-198981760705378/
https://www.instagram.com/clancafe

#MsJaniceEats#MsJaniceEats_Cafes#MsJaniceEats_Fruits

#burpple#fruitbowl#ClanCafe

#hungrygowhere#singaporeinsiders#fruit#fruits#freshfruits#watermelon#cantaloupe#dragonfruit#grapes#blueberries#passionfruit#healthy#wholesome#fresh#vitamins#vegan#vegetarian#meatless#sgfood#foodsg#sgeats#goodeats#fruitporn

#fluffyunicorn🦄 #2018❤️ #sundaybrunch #sundate #throwback #burpple #cafehoppingsg

SO FRESH you can literally taste the SWEETNESS from it! Best value oyster I’ve seen so far.
I can finish all the $2 oyster in one bite easily, but this took me THREE.
Sea Tripod offers a lot of steam food also. Great quality for both of the seafood and the vegetables.
And remember to check with the staff for their hidden menu, they save a lot of good stuff there ;)
Location is convenient that outside outram park mrt exit.

Initially, I was a lil worried about the taste & texture of the spring pancake, and whether the fried chicken will be greasy. However, after trying it, I concluded that this is one of my favourite dish from The Populus Cafe. The spring onion and corn pancake was not too floury/ heavy. The spring pancake fried chicken is served with their in-house special ranch dressing, which goes really well together with the succulent fried chicken! The fried chicken skin is legit crispy and the chicken thigh meat is tender!

Definitely gonna order this in the future when i revisit the cafe. 📍 The Populus Coffe & Food Co.
🚇 Outram Park #cafe #singaporefoodie #foodies #foodporn #foodpic #foodblogger #foodpics #foodgasm #instasg #instafood #igdaily #photooftheday #friedchicken #sgdaily #yummy #singapore #hungry #goodfood #instagood #stfoodtrending #igsgfood #singaporeinsiders #burpple #eatsnapsg #instafood_sg #exploresingapore #l4l #tslmakan #8dayseat #saturday

I must say that I was really impressed with the Penang char kway teow at the Peranakan dinner buffet.

The fried kway teow was aromatic , full of wok hei , had a good moisture and was not oily . Now how did the Chef do that ?

I like the version of Penang char kway teow here the best - it’s wins the one at York hotel’s inaugural Penang buffet hands down. And although these are not fried per portion - they were still sufficiently fresh and the best part is you didn’t have to wait in line with a Long queue while your tummy is growling ( after the queueing exercise at practically every station at York hotel’s Penang buffet last year - I wouldn’t dare try going back again anytime soon )

The other item that was done really nicely were the Mian jian Guo. They were so aromatic with an eggy whiff and very glad they were the crispy kind instead of the doughy kind because there was limited space in my stomach after such a grand feast 😊😍

Overflowing Chilli Crab Bao and Salted Egg Chicken Bao!
Wished they had the chicken in Kecap Manis Chicken rice bowl as a Sides for bites.
Special mention to the Cookie Bomb dessert. Wasn’t amazing but it did take me by surprise!