oven slow roast kampung chicken (my best thus far …super moist & tender…1.1kg kampung chicken 100degC 1.5hrs 250degC 12mins)
miso glazed large prawns
roast chicken was excellent today…all the staff loved it, super tender, moist, tasty.
I lightly salted the chicken skin and inside cavity, marinated with EVO on skin and inside cavity and with truffle olive oil below the skin and also inserted sliced garlic. chicken roasted 1.5hrs at 100degC and 12mins at 250degC. super!!!
the squid ink past was excellent too, very tasty sauce of red pepper and leek ratatouille, with reduced white wine and chicken stock.
the staff had a wonderful lunch, spirit lifting in this covid times permit only 2pax dining out or ordering in.
bouillabaisse very good as usual, very tasty and excellent ingredients, miso glazed prawn and 2 pastas all good, friends commented squid ink better..
though my bedder with cheddar cheese sausage past good too, but I know it was not as good as Aunty Bes’…she perfected it!
spanish omelette ok, not my usual best, I think not salty enough to bring out the taste.
somewhat disappointed with the slow braised aussie prime ribs..it thicker and heavier than the usual I prepare.. texture less tender than my usual though I have checked meat temp was ok, should have oven grilled/browned for longer.
WT brought 甘香蛤, a very tasty sauce cockles…excellent!
CCG brought baguette and nonya kueh from bengawan solo…
HC brought red wine.
and WM brought mow & D13 durians, and also mangoes.