teochew steamed pomfretteochew braised fishmaw, dry mushrooms, broccolistirfried prawns with baby chinese cabbagetiramisu
made dinner for PT parents on 20.11.2020.^^
made teochew home cooked dishes-
pork trotter jelly 猪脚冻
teochew braised 1/2 duck潮州+4 braised eggs
teochew braised hock 卤元蹄
teochew braised fishmaw, dry mushrooms, broccoli
teochew steamed pomfret6 stirfried prawns with baby chinese cabbage
PT bought tiramisu.
her parents don’t eat so much.
my braised duck and trotters always good.
pig trotter jelly had the right colour and gelatinous texture, and the taste was good.
I don’t do pomfret much. I think the sauce a bit on the low side.
first time I tried the fishmaw broccoli dish. it was pretty good. wife thought the sauce not enough and not taste enough. I basically use the sauce from braising pork trotters. a bit not enough. so couple hit & miss.
had excellent 2pax dinner celebration at stellar @ 1-altitudet.
his a pop up by chef ace tan who helms 1-vu (pronounced one view) at outpost hotel sentosa..
outpost hotel is closed till jan2021 becos covid & chef ace tan has pop ups at various locations this month including at stellar which belongs to the same one group.
esplanade waterfront
boat quay padang
padang night view
the view from stellar is stunning in daylight & when litted up in the darkness
chef tan’s dishes equally stunning..
korean fusion degustation
after the first dish of pen shaped shellfish (fan scallop) we asked to upgrade from 5-course to the 7-course menu
every dish was excellent!
superb F1 wagyu2
my favourite of all the great dishes = the F1 wagyu (1st gen cross between wagyu & angus) was simply amazing, marbled & beefy flavoured at same time.
korean wrap dish
the wrap dish was very interesting too. like a Vietnamese rice paper wrap…very tasty too. like it!
squid, pork, oyster umami sauce2
the iberico pork was very good (chef said korea not exporting jeju black pig yet)..
though the squid preparation cannot c/w galician octopus and the even better spanish grilled octopus..
tile fish, snow crab
amadai (tile fish) was superb too! & the sauce bestest!
chef ace tan expert in sauces..very good, umami!
abalone oyster porridge
& the abalone porridge so tasty especially the oyster flavours..actually it is oyster porridge with abalone slices..abalone great texture, sweet but not same tasty as chinese braised abalones..
maybe I can try improvise here..no need abalone or used can braised abalones ok ..the porridge itself already so tasty..
korean yuzu, nashi pear
the ginger tea jelly dessert was super very refreshing!
hope to try out ace chef tan’s other dishes at 1-vu outpost hotel when they teopennin jan2021.
c.h.e.f andy
+++++++++++++++++++++++++++
Stellar @ 1-Altitude(Chef Ace Tan pop up Korean fusion degustation)
continue diligently my daily self care routine = morning walks (wednesday run with LCH) and exercises and taiji practice and weekly taiji class, and 10- target 30mins meditation.
and i am starting vegetarian with RI friend THK every 初一十五 (i am certain i will continue this)
start a small herbs patch and tidy up the place
one important activity i started in 2020 courtesy of covid-19 and CB is i started “cook and deliver” once weekly for my brother family, and in return my brother also did that for us. i started with ordering couple times takeaway during CB for my brother but not suiting their palate…so homecooked food it is!
i know my brother think it is very meaningful and so do i, so it’s something we will continue doing in 2021. 🙂
i know my resolutions are underwhelming, not at all ambitious, but it is something i can do, want to do, will do, so they are good for me la!
intended results of self care routine would include –
weight management
monitoring the 三高=blood pressure, sugar and cholesterol (so only target is to bring down cholesterol to 200, the other 2 are normal for now)
the vegetarian part helps in this target as well and also a very small part in sustainable living.
Thank you once again 
19.11.2020
) on 8.11.2020.^^
c.h.e.f 