Enjoy dining without burning a hole in your pocket, no membership required
The Mango Pomelo Sago ($5.80/M) has changed my thinking! I never thought that I would like the cup form of this dessert but this changed my mind! 🤯 I love how generous they were with the amount of mango, pomelo and sago given. I also love how the grapefruit meat and mochi bits that were thrown in helped elevate this.
For the Christmas season, you can also look forward to their Cream Cheese Grape Tea, which is launching next week. Resembling a slushy, this is a perfect weapon to combat the recent heat wave. The pretty gradients in this drink is also supposed to resemble a 🎄! The cream cheese is supposed to represent the snow while the green grape yogurt is the grass and the aiyu jelly, the land. How creative!
Another drink that we had was the Aiyu Jelly Lemon Tea ($5.50/M). We had this at 0% sugar and it was super refreshing, you could distinctly make out the tangy and citrusy notes of the lemon which was balanced out by the mild sweetness of the aiyu jelly; a guilt free indulgence!
It was a real challenge brewing a thousand cups for our guests at #bowsjan2016! We sure had fun and are already looking forward to the next thousand cups on Sunday! Cya!😄
[SINGAPORE TAKEOUT]
Chef Nixon Low
Portico
Masala Tehramisu (S$8.00)
Masala Tea-Soaked Sponge Fingers and Masala Tea Espuma
An interesting and creative take on one of my favourite desserts. 👍💕
(Date: 6 December 2015 Sunday)
[SINGAPORE TAKEOUT]
Chef Anthony Yeoh & Chef Tan Huang Ming
Cocotte x Park Bench Deli
The Ang Mo Economy Rice (S$16.00)
Rice with Anchovy Paste Fried Chicken, Basque-Style Squid Stew, Braised Pork Collar in a Creamy Mustard Sauce, Coffee Braised Pork Belly, Cream Cabbage and Brussel Sprouts in Brown Butter.
At S$16.00, this is not your typical economy rice. But I must say that I really enjoyed eating this meal especially the rice which was drenched with the thick and flavourful gravies of the various dishes. 💕👍
(Date: 6 December 2015 Sunday)
[SINGAPORE TAKEOUT]
Chef Han Liguang & Chef Wayne Liew
Labyrinth x Keng Eng Kee Seafood
Labyrinth-KEK Chilli Crab Ice-Cream Sandwich (S$10.00)
Deep-Fried Soft-Shell Crab, Chilli Crab Ice-Cream, Steamed Mantou Bun with a side of Chilli Crab Sauce.
So yummy that it left me craving for more! 💕
(Date: 6 December 2015 Sunday)
Kopi Kaya cocktail by @lennardy and Leong of Master Chef Asia. Go get it this weekend at Singapore Takeout, which showcases more than 10 Singapore chefs and their local dishes with a modern and creative spin over this weekend and next (6pm – 10 pm daily). My favorite was the laksa wanton by Justin Quek. Other chefs include Malcolm Lee (Candlenut), Han Liguang (Labyrinth), Wayne Liew (Keng Eng Kee Seafood).
