meen si (lime taujeon) steamed song fish head 松鱼头salted egg bittergourd滑蛋海鲜河粉 seafood horfun with egg & gravy干炒牛河 fried beef horfun
made 6pax zichar dinner for yong siu family on 23.7.2020. ^^
meen si (lime taujeon) steamed song fish head 松鱼头
salted egg bittergourd
干炒牛河 fried beef horfun
滑蛋海鲜河粉 seafood horfun with egg & gravy
first time experiment cooking hor fun & using chee cheong fun (ccf)..jessie gave the ccf but wife and i don’t really take so use it to make horfun. lol!
got to use actual hor fun ..ccf too thin i cannot brown it on cast iron or non stick wok with or w/o oil…the 2 horfun tasty but i guess not much wokhae..may try again with real horfun instead of ccf.
had another sumptuous 5pax dinner @ 8picure with RI bros on 17.7.2020
today is also tiang chye’s birthday, a very dear friend who lives in our hearts…
i really like chef Gabriel’s food, so during the circuit breaker i ordered takeout 3 times from him and this the 4th time wife and i came with family or our own group of friends to support chef Gabriel as dining out is permitted in phase one after CB.
and also learned several dishes from him – alio olio, cauliflower puree, and lobster squidink pasta to name a few which i recreated pretty well…
but nothing like a joyous evening enjoying chef Gabriel dishes with family and close friends…
spicy tuna on prawn crackers is a delightful start, a too big serving of complimentary amuse bouche. haha!
chef Gabriel did a platter this time, a new variation – spanish duroc roast pork, galician octopus & foie gras terrine..
roast pork was crackling and very tender and flavourful, galician octopus always great, and foie gras terrine was smooth and tasty..
i always enjoyed the chilli crab crab cake which is like 95% crab meat..super tasty and real spicy…i am also going to try to make this one.
lobster squid pasta is my favourite dish. the lobster was very sweet and done perfectly, and the pasta was simply best!
then we had A5 ohmi wagyu. Jo had it well done and it was still very good for a great marbled japanese wagyu. CH had the cod which is always nice.
my friends all had the tiramisu, which is for me the best tiramisu i had.
& this time chef Gabriel let me try his new black sesame sponge cake..very beautiful cake and his dessert all good..i still prefer the tiramisu…
we all had a wonderful evening with good friends.
c.h.e.f andy
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8picureAddress: 428 River Valley Rd, #01-04, Singapore 248327 Located in: Loft @ Nathan 7RVH+R4 Singapore Contact: 8picure.com.sg 6677 1075 Opening hours:
the jelly was very flavourful and gelatinous. i did the dish by slow braising the hock and pig trotters 4hrs in 130degC oven..6 tbsp huatiao jiu 1 tbsp white vinegar 1 tbsp sugar 1tsp salt. then i cut the trotters meat and skin and place is a small dish in the delicious brine with all the gelatinous goodness of the clear braise. tasted it very tasty ad flavourful and perfect gelatinous after placing in the fridge overnight.
CL brought baguette to eat with my homemake kaya & WL’s ice cream & honey jackftuit
WL said grace & remembrance for tiang chye
really shiok dinner & fun conversation & evening.
after dinner CM conducted lifestyle management II concluding chapter on mindfulness to complete the evening after delicious mouthfulness of all japanese 7-dishes dinner
during covid circuit breaker (CB), we ordered from chef gabriel lee 3 times. we really like his food. now that we can dine in up to 5pax, we invite close friends to enjoy chef’s food together, support our local culinary talents,a dn have a great evening together.
also, chef gabriel inspired me to try to replicate his dishes like alio olio and lobster pasta…and i do them pretty good now..though no comparison…and also to revisit some dishes like roast pork…which i do very well now!
had very nice dinner with busy good friend & his wife @ 8picure on 3.7.2020.^^
dishes were as usual, exceptional (haha! oxymoron).
this a close friend couple. he very busy person so i don’t ask him out often. this evening we had a really great time.
friend and his wife liked especially the lobster pasta.
wife and i shared a uni pasta. overall we prefer the lobster pasta to uni pasta…both pasta are of course really good!
and friend’s wife loved the ohmi A5 wagyu…she commented that was the best!
my friend though prefer not to take beef…he took one piece and let us shared the other pieces…so we added a cod for him..
and chef gabriel lee’s tiramisu is the best we had anywhere.
minced garlic steamed red garoupa ah yat style蒜蓉蒸红斑
tanhoon prawns
japanese chashu
garlic chilli ladyfingers
CCG brought begawan solo nonya kuehs.WM brought taiwanese coral jelly made by jessie and also png kueh and soon kuehs.
my chicken rice chicken 白斩鸡 is always good, very smooth, moist and tasty, and chilli is great!
claypot rice using chicken stock and salted fish was very tasty, flavourful. did not garnish as HC doesn’t take spring onions etc, and served the sausage separately.
CCG loved the japanese chashu very tasty.
the 2 fish were very good! friends liked both. red garoupa 蒜蓉蒸 recreated ah yat excellent garlic soy sauce flavours, and the meen si song fish head don’t know if it recreates the flavours of good zi char stalls but it was very good.
& everyone loved the tanhoon prawns very good tasty dish! quite excellent!
song fish head and red garoupa
meen si (lime taujeon) steamed song fish head
meen si (lime taujeon) steamed song fish head
meen si (lime taujeon) steamed song fish head
red garoupa steamed ah yat style
red garoupa steamed ah yat style
sausage claypot rice
this the first friend get together homecooked meal since the covid circuit breaker now that 5 visitors is permitted.
c.h.e.f 