Recipe = Al Dente Shiok! 豆签Bean Noodles Dry on 28Apr2020

Posted on April 29, 2020 by chefquak

prawns dry bean noodles 豆签

soy sauce chicken dry bean noodles豆签

i like bean noodles豆签becos it is very light and smooth texture and for low carbs me it’s like when i feel like a really light meal can still afford to have it.

i usually take it as soup noodles. it wAs my eldest daughter SM who alerted me that it was very good dry, like taking meepok tar…it is more like kuay teow yet w/o the soft texture… can be done quite al dente.

& it’s quite easy to make the mee pok tar chilli sauce and to taste.

so i did dry bean noodles豆签 with soy sauce chicken on 26.4.2020. and i tapao 2 packets (one rice and one bean noodles豆签) for JK and her helper.

this evening i made 1pax dry bean noodles豆签, just add few prawns on 28.4.2020.^^

simple, instant ….

AND most satisfying…shiok shiok!!

c.h.e.f andy

Ingredients

two coils dry bean noodles豆签 (i use one)
5 large prawns (i use 21/25)
1tsp fish sauce
2tsp oyster sauce
2tsp black vinegar
2tsp maggi chilli sauce (or ketchup)
2tbsp crispy haebee chilli

(well actually just to taste la lol!)

Directions

put all sauce/condiments in bowl
cook bean noodles豆签 2mins (anyway to right al dente texture)
toss dry bean noodles豆签 in the chilli sauce
cook prawns (marinated with fish sauce and white pepper) in the bean noodles豆签 water. add to dry bean noodles豆签 …voila!

of course can add other toppings like soy sauce chicken, char siew etc

Soy Sauce Chicken, Braise Egg, Taupok, Taukua Family Dinner on 26Apr2020

Posted on April 29, 2020 by chefquak

soy sauce chicken

braised egg, taupok, tau kua

family soy sauce chicken dinner

braised egg, taupok, tau kua

dry bean noodles 豆签

soy sauce chicken dry bean noodles 豆签

poached hk kailan with shitake

braised egg, taupok, tau kua

soy sauce chicken

soy sauce chicekn

made home cooked dinner this evening on 26.4.2020.^^

soy sauce chicken
braised egg, taukua, taupok
dry chilli bean noodles 豆签

soy sauce chicken was delicious, very moist, tender and flavourful.

and of course i use the braise to braise egg, taupok and taukua.

soy sauce chicken dry bean noodles豆签

soy sauce chicken rice

i also took out 2 portions and brought 2 packet lunch for a friend and her helper = a rice dish and a dry bean noodles 豆签 dish. 🙂

c.h.e.f andy

Recipe = Shiok! Sambal Sotong on 19Apr2020

Posted on April 27, 2020 by chefquak

sambal sotong

singlong sambal ikan bilis

made sambal sotongon 19.4.2020.^^

i used sing long sambal ikan bilis chilli. 🙂

sambal sotong

again quite straight forward-

just cut a large sotong into rings, plus tentacles and the “wings”. fry lots of chopped garlic. add sotong, oyster sauce and sambal chilli. fry for few mins. garnish with chopped scallions or coriander. and that’s all la.

voila!

c.h.e.f andy

Ingredients

1 large sotong (250g) cut into rings
1 tbsp oyster sauce
1 tbsp sambal sauce
3 cloves chopped garlic

Directions

cut a large sotong into rings, plus tentacles and the “wings”
fry lots of chopped garlic. add sotong, oyster sauce and sambal chilli. fry for few mins. garnish with chopped scallions or coriander. and that’s all la. voila!

Recipe = Good Assam Fish Head on 19Apr2020

Posted on April 27, 2020 by chefquak

assam angkorli fishhead

assam red snapper (ang kueh)

assam fish head at ban leong wah hoe on 12.2.2020

made home dinner this evening on 19.4.2020.^^

assam angkorli fish head
pork softbones pongteh
sambal sotong with onions

recently i had excellent assam fish head at ban leong wah hoe on 12.2.2020 (above photo).

i then tried my hands several times.

cannot match ban leong excellent dish, and my assam fish quite different in flavours too, but still it was a very good assam fish (top 2 photos).

assam angkorli fishhead

assam fish head

it was easy to make, easy becos i am using ready happy family assam fish gravy sauce. lol!

quite straight forward-

fry lady fingers with lots of chopped garlic and sliced yellow onions to soften and add assam gravy and coat, add pineapples juice and reduce. add fish head (or fish), egg plants and cut pineapples (optional), cover and cook for 6-8mins till fish cooked. add tomatoes and sliced red onions; & chopped scallions (or coriander) to garnish. ready to serve.

c.he.f andy

Ingredients

800g fish head or whole fish cleaned with salt & drained dry in fridge
1 packet 200g assam fish sauce (i use happy family)
150ml pineapple juice
1 small yellow onion
6 lady fingers
1 medium egg plant
1 large tomato
cut 1/2 pineapple (optional)
1 small red onion, chopped scallions or coriander

Directions

fry lady fingers with lots of chopped garlic and sliced yellow onions to soften
add assam gravy and coat, add pineapples juice and reduce
add fish head (or fish), egg plants and cut pineapples (optional), cover and cook for 6-8mins. add tomatoes and sliced red onions; & chopped scallions (or coriander) to garnish. ready to serve.

Recipe = Sensational Squidink Pasta on 15Apr2020

Posted on April 23, 2020 by chefquak

squidink pasta with squid

made squidink pasta for homecooked dinner on 15.4.2020.^^

have not made squidink pasta for the longest time..

not so easy to have squidink…it’s like have to accumulate 20 squid to have enough ink for pasta lol! the flat cuttlefish has large ink sac and one cuttlefish suffice. but cuttlefish has tougher flesh and i don’t buy them generally…

prepare same base sauce with chicken stock and white wine-

just brown garlic cloves with some sweet basil leaves in olive oil. add squid ink...

off fire and add very tasty intense chicken stock & white wine, and reduced to a very tasty, somewhat thick inky sauce

when serving bring sauce to boil, add squid, almost cook squid, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

really delightful, quite sensational pasta. 🙂

c.h.e.f andy

Ingredients

200g spaghetti
1/2 bulb garlic cloves
2tbsp olive oil
1 large squid cut into rings
150ml chicken stock
50ml white wine

Directions

cook spaghetti one minute before al dente
brown garlic cloves with some sweet basil leaves in olive oil. add squid ink...off fire and add very tasty intense chicken stock & white wine, and reduced to a very tasty, somewhat thick inky sauce
when serving bring sauce to boil, add squid, almost cook squid, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

Recipe = Shiok! Chorizo Prawn Pasta on 15Apr2020

Posted on April 23, 2020 by chefquak

chorizo prawn spaghetti

chorizo prawn pasta

made chorizo prawns pasta for home dinner on 15.4.2020.^^

just brown garlic cloves with some sweet basil leaves in olive oil. add sliced chorizo. off fire and add very tasty intense chicken stock & white wine, and reduce to a very tasty sauce.

when serving bring sauce to boil, add prawns (seasoned with seasalt and white pepper), almost cook prawns, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

it was absolutely delicious, smoky chorizo, very tasty stock infused, al dente pasta and succulent sweet prawns.

c.h.e.f andy

Ingredients

200g spaghetti
1/2 bulb garlic cloves
2tbsp olive oil
12 large prawns
2cm chorizo cut 10 thin slices
150ml chicken stock 50ml white wine

Directions

cook spaghetti one minute before al dente
brown garlic cloves with some sweet basil leaves in olive oil. add sliced chorizo. off fire and add very tasty intense chicken stock & white wine, on fire and reduce to a very tasty sauce.
when serving bring sauce to boil, add prawns (seasoned with sea salt and white pepper), almost cook prawns, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

Recipe = Iberico Pork Shobayaki on 21Apr2020

Posted on April 23, 2020 by chefquak

pork shobayaki (ginger sauce) with onions using iberico belly pork

iberico pork belly

3 dishes = pork shobayaki, pork shobayaki & broccoli

fried chicken wings

broccoli

made pork shobayaki (ginger sauce) with onions using chicken rice ginger sauce & iberico belly pork this evening on 21.4.2020.^^

authentic japanese taste 👍, and thin sliced shabu iberico pork is good quality better than usual belly pork slices.

chicken rice ginger sauce nice flavours, and i added tsuyu and mirin. results was good.

it is just a teishoku dish, so nothing special but nicely homely meal..

aunty Bes made very nice fried chicken wings and broccoli.

simple nice home dinner

c.h.e.f andy

Ingredients

300g thinly sliced shabu belly pork
1 heap tbsp chicken rice ginger sauce
2 tbsp tsuyu
1 tbsp mirin
1 large onion
1 tbsp chopped garlic

directions

marinate belly pork with ginger sauce, tsuyu, mirin
fry garlic. add marinated pork & cook for 5mins.
remove pork, add onions and fry and cook onions.
add back pork, mix thoughly, and taste. serve.

Recipe=Delicious Pork Softbones Pongteh on 19Apr2020

Posted on April 23, 2020 by chefquak

pork softbones pongteh

3 dishes = pork softbones pongteh, assam fish head & sambal sotong

assam angkorli fishhead

sambal sotong

made home dinner this evening on 19.4.2020.^^

assam angkorli fish head

pork softbones pongteh

sambal sotong with onions

this evening trying out pongteh using 400g frozen pork softbones from sheng shiong= S$3.95.

very easy to make.

pork softbones pongteh was delicious. the other dishes assam fish head and sambal sotong very good too.

nice home dinner!

c.h.e.f andy

Ingredients-

400g pork softbones
8 small chinese mushrooms
1 tbsp taujeon (grounded in mortar)
1tbsp gula malaka
1tbsp minced garlic
1 tbsp corflour

Directions-

placed pork softbones in boiling water, remove scum, clean, drain dry in fridge
fry minced garlic, add taujeon, fry pork for 1 minute, add gula malaka and fry to coat thoroughly. add mushrooms, a bit water and cook for 10mins.
add 1 litre water, cover & cook for 1hr 20mins. reduce.

15pax RI Bros Homecooked Dinner on 28Aug2019

Posted on April 23, 2020 by chefquak

15pax RI bros homecooked dinner

bros brought many wines

白斩鸡

chicken rice chilli

braised duck

braised pork belly and trotters

jogbal – chilled hock with mala vinegar dip

claypot tanhoon prawns

salted fish steamed minced pork

taujeon lime song fish head

nonya sauce steamed seabass

cuttlefish kang kong

salted egg bittergourd

made 15pax dinner for RI bros this evening..on 28.8.2020.^^

i made 10 dishes. 🙂

menu

白斩鸡 chicken rice

braised duck

braised ter kar trotters & belly pork

jokbal 족발 korean chilled hock dish

steamed salted fish minced pork 咸鱼饼

claypot tanhoon prawns

nonya sauce steamed seabass

taujeon lime steamed song fish head

“zhai shun” salted egg bitttergourd

nonya sauce cuttlefish kang kong

all dishes were delicious.

白斩鸡, chicken rice & chilli, braised duck, teochew braised pig trotters, jokbal 족발 korean chilled hock served with mala vinegar dip, tanhoon prawns, 咸鱼饼salted fish steamed minced pork, 2 fish and 2 vegetables all great.

making 白斩鸡

making braised duck

braised duck

jogbal – chilled hock with mala vinegar dip

claypot tanhoon prawns

and thanks to-

tai kor LCM brught extra stools and white wine & HAB alos brought extra stools

jeff brought sangria, choon hung brought yuzu choyu & YKK brought red wine

CCG brought vanishing food aka tng chang popiah

& LCJ brought rambutans.

we had a great food and wonderful time.

c.h.e.f andy

Recipe = Nonya Chap Chye on 6Feb2020

Posted on April 16, 2020 by chefquak

nonya chap chye

made nonya chap chye a few times recently.

just fry carrots with lots of chopped garlic first to soften, then add cabbage and fry. add 2 red fermented beancurd and 2 tbsp oyster sauce. add water and mushrooms, cloud fungus and beancurd skin and boil for 1.5 hours. reduce. then add tanhoon and cook for 5mins. voila!

tip-

to ensure texture is right, i actually boil mushroom, cloud fungus, beancurd skin separately-mushroom 2 hrs, cloud fungus and beancurd skin 1 hr…anyhow to the right texture and add back to the dish to coat with the red fermented beancurd and reduce.

c.h.e.f andy

Recipe

Ingredients-

600g cabbage
2 large carrots
12 dry mushrooms
20 cloud fungus
bean curd skin
3 chopped garlic
2 red fermented beancurd
2tbsp oyster sauce

Directions-

fry carrots with lots of chopped garlic first to soften, then add cabbage and fry.
add 2 red fermented beancurd and 2 tbsp oyster sauce and fry.
add water and mushrooms, cloud fungus and beancurd skin and boil for 1.5 hours. reduce.
then add tanhoon and cook for 5mins. voila!

Recipe = 红油豆瓣酱 Chilli Bean Paste Pork on 16Jan2020

Posted on April 16, 2020 by chefquak

红油豆瓣酱 chilli bean paste pork softbones

recently i have been making quite many times 红油豆瓣酱 chilli bean paste pork softbones.

it is very easy to make and can cook in large quantities, like for-

i get frozen pork softbones from sheng shiong, 400g packet S$3.95. so for 40pax lunch i cook 6 packets = 2.4kg; for 16pax aloha bbq i cook 2 packets 800g.

just braise the pork softbones for 1.5hrs till tender, reduce and the dish is done. very tasty and delicious, and basically no effort.

c.h.e.f andy

Recipe

Ingredients-

2x400g=800g pork softbones
2 tbsp oyster sauce
2 tbsp 红油豆瓣酱 chilli bean paste
2 tbsp cornflour
3 cloves chopped garlic

Directions-

put pork softbones in boiling water to remove scum, wash, clean and dry
marinate with 2tbsp oyster sauce, 2tbsp 红油豆瓣酱 chilli bean paste, 2 tbsp cornflour (all flat) for 2hrs
fried 3 cloves chopped garlic in a little oil, add pork and fry thoroughly few minutes. add 200ml water, cover and cook for 10mins. then add 1.5l water, cover and cook for 1hr 20mins till tender.
reduce to a thick sauce and taste.
serve.

Tasty Truffle Chicken, Ribs and Sensational Pasta Dinner on 15Apr2020

Posted on April 16, 2020 by chefquak

roast truffle chicken-tender, moist and flavourful (recipe here)

oven baked ribs-perfect texture & flavours (recipe here)

oven baked ribs-perfect texture & flavours

chorizo prawn pasta

squidink pasta with squid

had delicious homecooked dinner this evening on 15.4.2020.^^

i made 4 dishes-

roast truffle 1/2 chicken (recipe here)
oven baked ribs (recipe here)
chorizo prawn spaghetti
squidink pasta with squid

with sliced garlic and truffle sauce extra virgin olive oil under skin

roast truffle 1/2 chicken

oven baked pork ribs with mustard, smoky bbq & cajun seasoning

with herbs red chilli, parsley, rosemary

with honey & tomato sauce

oven baked ribs

perfect texture & flavours

chorizo prawn spaghetti

squidink pasta with squid

dinner was excellent this evening.

every dish was delicious. wife and children loved all the dishes. 🙂

chicken was tender, moist and very tasty.

pork ribs nice smoky flavours, tasty and perfect texture.

the 2 pastas were delicious.

for chorizo prawns,

brown garlic cloves with some sweet basil leaves in olive oil. add sliced chorizo. off fire and add very tasty intense chicken stock & white wine, and reduce to a very tasty sauce. when serving bring sauce to boil, add prawns (seasoned with seasalt and white pepper), almost cook prawns, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

it was delicious, smoky chorizo, very tasty stock, al dente pasta and succulent sweet prawns.

for squidink pasta,

prepare same base sauce with chicken stock and white wine as before; just w/o chorizo, and add squid ink. reduced to a somewhat thick inky sauce. when serving add squid, almost cook squid, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

really delightful, quite sensational pastas. 🙂

c.h.e.f andy

Recipe = Oven Baked Pork Ribs on 3Apr2020

Posted on April 14, 2020 by chefquak

oven roasted rack of ribs

oven roasted rack of ribs

made oven baked ribs for 4pax RI bros lunch today on 3.4.2020.^^

made this previously some years back. just decided to do again. 🙂

the ribs turned out to be very good both texture and taste. very enjoyable. my friends all loved it. so i will be doing this again. 🙂

c.h.e.f andy

Recipe

Ingredients-

600-700g rack of ribs
1tbsp mustard
1 tbsp tomato sauce
1-2 tbsp honey
salt & black pepper
1 tbsp smoke rub
herbs – rosemary, parsley

Directions-

put rack of ribs in boiling water to remove scum, clean, and dry
rub salt and black pepper and brown ribs in stainless steel pan in butter over high heat
place ribs over aluminium foil, add smoke rub, mustard then sprinkle herbs. then add honey and tomato sauce. and wrap over the aluminium foil.
place in 175degC over for 1hr 45mins. open the foil or remove the ribs and place on roasting rack in 250degC oven for 15-20mins.

Recipe = Excellent Assam Pork Ribs on 9Apr2020

Posted on April 13, 2020 by chefquak

my assam pork ribs on 9.4.2020

my assam pork ribs on 12.3.2020

assam pork ribs (blue ginger 5.3.2020)

woh hup assam sauce and pineapple juice

assam pork ribs

made excellent assam pork ribs on 9.4.2020. ^^

had very good assam pork ribs at blue ginger @ great world city recently on 5.3.2020.

decided to try out myself, first on 12.3.2020. it was good!

i did this again for family dinner today. it was absolutely delicious, excellent! everyone liked it.

a tip – get the prime ribs with fat marbling.

for fresh prime ribs, i get the smaller ends and make sure it has fat layers and marbling stripes…not the thick end which is very meaty.

for frozen ribs, quite easy to pick, get same fat layering and stripes and the slightly thicker ones not down to the bones…the difference here is that the frozen ribs are not like the huge thick pieces fresh prime ribs, so the thicker ones still thinner than the thin ends of the fresh ribs.

c.h.e.f andy

Recipe

Ingredients-

700g prime ribs (i used frozen ribs from sheng shiong)
3tbsp woh hup assam sauce
2tbsp oyster sauce
1tbsp corn flour
100ml pineapple juice
3 cloves chopped garlic

Direction –

cut ribs, placed in boiling water to remove scum, clean and dry in colander in fridge
seasoned with 3tbsp assam sauce, 2tbsp oyster sauce and 1tbsp corn flour
fried chopped garlic in oil, and add pork ribs and fry for few minutes. add 100ml pineapple juice.
add water, boil, simmer for 1hrs 20min, reduced to a rich, tasty sauce.
garnish and serve.

Very Good Peranakan Dishes @ Blue Ginger Great World City on 5mar2010

Posted on April 13, 2020 by chefquak

nonya curry fish head

assam pork ribs

sambal sotong

deepfried eggplants with chillli

otah

had 4pax family dinner at blue ginger @ great world city on 5mar2010.😀

dishes were good.

nonya curry fish head was excellent..👍👍

assam pork ribs excellent too.👍👍

very good sambal sotong & eggplants, and otah was great 👍

a nice family peranakan dinner.

c.h.e.f andy

+++++++++++++++++++++++++++++++++++

Blue Ginger @ Great World City

Address:

Located in: Great World City

Contact:

Opening Hours:

daily	11am–10pm

Recipe = Very Good Sliced Garoupa Briased Beehoon Good Poached Garoupa Soup on 5Apr2020

Posted on April 8, 2020 by chefquak

poached garoupa fish broth

poached garoupa with crispy rice in seafood lobster broth

sliced garoupa

crispy rice and sliced garoupa

crispy rice & sliced garoupa in lobster broth

had superb poached red garoupa crispy rice in seafood broth at xi yan recently (above 2 photos),

so decided to try my hands on 5.4.2020 (top photo). ^^

tiger garoupa

i had a tiger garoupa.

decided to fillet it and uses the head and bones to make the broth. ^^

for the poached garoup, since it is going to cook in boiling broth, i cut it very thin, so i did when the fish is still 1/2 defrost.

sliced garoupa braised beehoon

sliced garoup braised beehoon

i needed only about 1/3 fish so decided to use remaining 2/3 to cook slice garoupa braised beehoon as well. ^^

poached garoup fish broth

my fish broth is very tasty, ok it’s not lobster seafood broth like xiyan. 🙂

i fried the fish head and bones with lots of sliced ginger and chopped garlic, then added chinese cabbage stems, salt and then water and boiled and reduced for 3hrs.

very tasty broth!

when serving i placed the thinly sliced garoupa in a large bowl and poured in the boiling fish broth.

verdict?

it’s tasty but far far from the xiyan poached red garoupa with crispy rice in lobster seafood broth.

my tiger garoupa is NOT red garoupa. fish broth is NOT lobster seafood broth which i can approximate with prawns heads and shells broth added to the fish broth.

but crispy rice? too risky for me to dry and deepfry cooked rice, can’t think of a proxy yet-deepfried pasta or beehoon?

maybe my broken angel hair which i used to approx fiduea? don’t know may try…

the sliced garoupa beehoon though was very good though a residual dish lol!

my fish broth very tasty so just fry cut chilli padi, chopped garlic, add chinese cabbage leaves, oyster sauce, add fish broth and reduce, add beehoon and sliced garoupa so beehoon infused the broth and garoupa cooked while reducing broth.

only need to make sure by experience and agaklogy that the amount of broth is good for the amount of beehoon, so beehoon is very tasty and very moist not dry, fish is cooked and broth is reduced just enough.

c.h.e.f andy

Recipe = Very Tasty 1/2 Truffle Sauce Roast Chicken on 3Apr2020

Posted on April 8, 2020 by chefquak

1/2 truffle sauce roast chicken

roast black truffle chicken

had really nice black truffle roast chicken at xi yan recently (above photos),

so decided to try my hands on 3.4.2020 (top photos). ^^

1/2 truffle sauce roast chicken

i decided to test just 1/2 chicken,

so i try out on 4pax RI bros lunch on 3.4.2020.^^

my recipe very simple below.

Recipe

salt 1/2 chicken 2hrs in fridge, wash clean & dry
place thinly sliced garlic from 3 cloves under skin
mixed 1tbsp truffle sauce 1tbsp extra virgin olive oil..spread under skin..

place on rack & oven roast 20 mins at 175degC plus 15mins at 250degC

chicken was very tasty & flavourful, but cannot replicate xiyan’s truffle chicken flavours. i guess my truffle sauce cannot replicate the real thing..

for my preparation, i think the truffle sauce & good extra virgin olive oil were very important (even though cannot match the real thing); but also

the salt preparation made a big plus contribution to the flavour.

c.h.e.f andy

First Truffle Chicken 4pax RI Bros Lunch on 3Apr2020

Posted on April 8, 2020 by chefquak

1/2 truffle sauce roast chicken

4pax RI bros homecooked lunch

sausage claypot rice, truffle chicken, rack of ribs and broccoli

1/2 truffle sauce roast chicken

sausage claypot rice

oven roasted rack of ribs

made 4pax lunch with CCG, LKY, LKH on 3.4.2020.^^

sausage claypot rice
1/2 truffle sauce chicken
oven roasted rack of ribs
stirfried broccoli

claypot rice & ribs excellent

truffle chicken first try..flavourful need more truffle sauce..

timing 20 mins 175degC 15mins 250degC
salt chicken 2hrs wash & dry
place sliced garlic under skin
mixed 1tbsp truffle sauce 1 tbsp extra virgin olive oil..spread under skin..

c.h.e.f andy

Best Dinner Experience @ 8picure on 31Mar2020

Posted on April 8, 2020 by chefquak

uni pasta

lobster pasta

spicy tuna salsa with prawn crackers

japanese ohmi A5 wagyu

uni pasta

spanish roast pork

pistachio crusted rack of lamb

tiramisu

coconut panna cotta

semi frozen dessert

wife bought 6pax family dinner @ 8picure on 31.3.2020.^^

this our recent new year eve pleasure dining at 8picure-

https://chefquak.com/2020/03/29/awesome-sumptuous-9pax-family-dinner-8picure-on-31dec2020/

wanted to support chef gabriel lee in this covid environment…also we came a few times but have not tried the uni pasta..

anyway this turned out to be our best dinner experience!

i want to say best dining experience. ambience is pleasant; food and service and conversation with chef gariel lee were just w/o question the best!

we loved every dish.

spicy tuna salsa really, really good..it is NOT japanese wagyu…many good restaurant can make good japanese wagyu given the ingredients…not sure who can make this spicy tuna salsa equivalent?

spanish roast pork excellent! & chef gave us a huge serving…

uni pasta was incredible, very sweet & creamy at S$38 serving…order only comes in on tues and fri.

lobster pasta good 👍 lobster very tender & sweet..that’s not a given, some places can mess up lobster…

lamb was tops, with almost no gamey taste at all…

ohmi A5 wagyu was fantastic..melt in the mouth👍👍👍

dessert were soooo good..tiramisu best here, coconut panna cotta children like best, plus a chocolaty semi frozen dessert ….

c.h.e.f andy

P.S. with covid and now semi-lockdown, chef gabriel has started takeout orders…we will order soon

=============================================

8picure

Address:

Located in: Loft @ Nathan

Contact:

Opening hours:

Tues to Sat (closed sun, mon)	12–2pm 6–10pm

Delicious Sumptuous 6pax Birthday Dinner for WM @ Xiyan on 30Mar2020

Posted on April 8, 2020 by chefquak

roast black truffle chicken

poached garoupa with crispy rice in seafood lobster broth

J bought delicious sumptuous 6pax birthday dinner for hubby WM @ xiyan on 30.3.2020.^^

i like every dish👍

especially –

the truffle roast chicken..quite excellent!….i may try that ..

& the poached red garoupa with lobster stock with crispy rice..excellent too. the crispy rice adding to the texture of the dish…this I definitely can do..very tasty broth and thinly sliced red garoupa…but w/o the deepfried rice..what to replace this item? got to think..

WM brought red wine and shio jiu

parma ham, smoked salmon, asparagus mesclun salad

roast black truffle chicken

worster sauce stewed pork rib

sliced garoupa

crispy rice and sliced garoupa

crispy rice & sliced garoupa in lobster broth

kailan with olive veg and crispy garlic

mochi in ginger soup

bomb alaska salted egg pumpkin ice cream cake

smoked salmon was good not salty, parma ham flavour, nice salad ok..

worster sauce stewed pork rib was tender, sweet (too sweet for wife ok for me), very good standard…something i might do not a special dish…

kailan was good ok…

mochi was good, ginger soup too strong, cutting 抢for me…

bomb alaska complimentary ice cream cake was good…salted egg pumpkin flavour interesting.

c.h.e.f andy

+++++++++++++++++++++++++++++++++

Xi Yan

Address:

Opening Hours:

	chefquak on 思永恒 Contemplate Eternity
	niamcl on 思永恒 Contemplate Eternity
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Monthly Archives: April 2020

Recipe = Al Dente Shiok! 豆签Bean Noodles Dry on 28Apr2020

Soy Sauce Chicken, Braise Egg, Taupok, Taukua Family Dinner on 26Apr2020

Recipe = Shiok! Sambal Sotong on 19Apr2020

Recipe = Good Assam Fish Head on 19Apr2020

Recipe = Sensational Squidink Pasta on 15Apr2020

Recipe = Shiok! Chorizo Prawn Pasta on 15Apr2020

Recipe = Iberico Pork Shobayaki on 21Apr2020

Recipe=Delicious Pork Softbones Pongteh on 19Apr2020

15pax RI Bros Homecooked Dinner on 28Aug2019

Recipe = Nonya Chap Chye on 6Feb2020

Recipe = 红油豆瓣酱 Chilli Bean Paste Pork on 16Jan2020

Tasty Truffle Chicken, Ribs and Sensational Pasta Dinner on 15Apr2020

Recipe = Oven Baked Pork Ribs on 3Apr2020

Recipe = Excellent Assam Pork Ribs on 9Apr2020

Very Good Peranakan Dishes @ Blue Ginger Great World City on 5mar2010

Recipe = Very Good Sliced Garoupa Briased Beehoon Good Poached Garoupa Soup on 5Apr2020

Recipe = Very Tasty 1/2 Truffle Sauce Roast Chicken on 3Apr2020

First Truffle Chicken 4pax RI Bros Lunch on 3Apr2020

Best Dinner Experience @ 8picure on 31Mar2020

Delicious Sumptuous 6pax Birthday Dinner for WM @ Xiyan on 30Mar2020

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