mad oven grilled saba on 19.7.2020. ^^
simply delicious! like any jap restaurants outside. 🙂
bought from sheng shion S46.90 for 2. it was just as good as S$18 dish at restaurants.
very fresh, oily fish very flavourful tasty, slight crisp skin and moist delicious meat. ate everything up lol!
c.h.e.f andy
had lunch with wife @ meiling street wanton mee on 18.7.2020
NOT good!
one of the poorer wanton mee. i thought it was ok last time. but today chilli not great. neither was char siew.
c.h.e.f andy
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Mei Ling Street Wanton Noodles
#02-32, Mei Chin Road Market, 159 Mei Chin Road, 140159
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:
| Tues to Sat (closed sun, mon) | 12–2pm 6–10pm |
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had post GE2020 12pax RI 14 bros lunch at hk street old chun kee @ commonwealth crescent on 17.7.2020- missing choon hung..
after lunch, boon teck bought S$1 cheng tng at commonwealth crescent fc..
today also tiang chye’s birthday…so afterwards some bros went to garden of remembrance to pay respect.
c.h.e.f andy
hitsumabushi nagoya style unadon
taking with dashi like porridge
hitsumabushi nagoya style unadon
we had the day of the ox promo 10-60% discounts.daughter threw dice after lunch and got 50% discounts, so very worth it!
came as a set nagoa hitsumabushi style.really nice, fresh, slightly crisp unagi and take in 3 ways – take rice with unagi, take rice with seasonings, take rice as a porridge with dashi.
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Uya 四代目菊川 Japanese Unagi Restaurant
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chilli ban mian
chilli ban mian
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wife ordered don’s lala beehoon & we ate for dinner.
c.h.e.f andy
teochew braised duck
pig trotter jelly
teochew crayfish with yellow onions
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- pork trotters jelly 猪脚冻
- 2 1/2 braised duck 卤鸭
- chilled sliced hock (jokbal 족발) served with mala vinegar sauce
- teochew crayfish with egg & yellow onions
braised duck excellent today.
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.
the teochew crayfish with egg and onion i don’t do often. recipe here.
just happen to get crayfish from chinatown market this morning. it was very flavourful. and my sil said my nephew loved the dish!
c.h.e.f andy
6pax meta bros dinner on 7jul2020
all japanese 7-course dinner dishes
miso salmon fillet with dill
chicken teriyaki
chashu and nikujaga donburi
yakisoba
6pax all japanese dinner menu-
- tamago
- salmon misoyaki
- chicken teriyaki
- chashu (braised belly pork) & nikujaga (slow braised pork softbones with daikon) donburi
- yakisoba with shitake & shimeji
- miso glazed eggplant
- kabocha no nimono (simmered pumpkin)
i will record updated recipe of nikujaga by this slow braised cold crockpot method.
brother delivered dinner dishes
brother delivered homecooked dinner
- satay
- doublecooked baby treadfin 半煎煮小午鱼ngoh soon
- steamed flower crab
- romaine lettuce 油麦菜
brother cooked and delivered 5 dishes
brother cooked and delivered 5 dishes
all nicely done. wife and i liked especially the omelette and tofu..
I added some leftover 白斩鸡, & wife made kimchi fried rice
10mins kaya
just like the real thing at coffeshops.
Tips
to avoid curdling and produce a smooth kaya
#1 roast spanish duroc pork
#2 crab cake
#3 lobster pasta
#3 uni pasta
#4 ohmi A5 wagyu
#4 pan roasted cod
#5 tiramisu
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!
wife and i shared a uni pasta. overall we prefer the lobster pasta to uni pasta…both pasta are of course really good!
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8picure
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Tues to Sat (closed sun, mon)
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during the circuit breaker period (CB), i made lunch a few occasion times for my wife’s office.
today i made 3 dishes for wife’s office 6pax lunch on 3.7.2020.
chilli ikan batang
belly pork pongteh
from start of circuit break (CB) on 3.4.2020, i have been making and delivering 1 weekly dinner to my brother.
in turn my brother also deliver 1 weekly dinner to my place.
this evening i decided to make all peranakan dishes.
chilli ikan batang was made special by the chilli. very tasty chilli.
will write up a recipe for the chilli. subsequently i did for my family dinner and everyone loved it too.
beef rendang & assam pork rib were excellent dishes.
belly pork texture was perfect the pongteh sauce can be improved.
chap chye was good with the fermented bean curd flavours and just right texture for cabbage, cloud fungus and tanhoon.
c.h.e.f andy
6pax OPS + RI bros homecooked dinner
sausage claypot rice
tanhoon prawns
chashu
steamed red garoupa ah yat style 蒜蓉蒸
meen si (lime taujeon) steamed song fish head
garlic chilli ladyfingers
made 6pax OPS + RI bros dinner on 19.6.2020.^^
- plain claypot rice(sausage serve separately)
- 白斩鸡 1/2 chicken with chilli
- meen si (taujeon lime) steamed song fish head 松鱼头
- 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!
this the first friend get together homecooked meal since the covid circuit breaker now that 5 visitors is permitted.
the bros had a great evening together.
c.h.e.f andy
ika sugatayaki (flamed whole squid)
ika sugatayaki (flamed whole squid)
nikujaga – slow braised pork softbones
chashu and shabu beef don
made 6course all japanese dinnerfor my brother 6pax family dinner on 18.6.2020.^^
they find the food a bit different and interesting.
brother liked the nikujaga (slow braised pork softbones) especially and liked the chao tar bbq flavours of ika sugatayaki (flamed whole squid).
the donburi and noodles were excellent dishes. the don was layered with chashu (japanese slow braised belly pork) which i did together with nikujaga; and shabu (thinly sliced) beef.. a very very tasty chasu and shabu beef don…the shabu beef i just shabu in the same boiling sauce as chashu with fire off…much like shabu shabu the thin beef.
the yakisoba didn’t look great but very tasty, simple vegetarian dish with ust shitake and shimeji mushrooms, sliced yellow onions and noodles fried with tsuyu and mirin. i want to eat it myself haha!
c.h.e.f andy
S$7 song kee fishball noodles meepok tar
today OPS 4bros arranged to have song kee fishball noodles on 22.6.2020.^^
WT bought lunch. 🙂
always enjoyed this stall which we went several times at tembeling. they moved to yio chu kang terrace several months, interrupted by covid-19 circuit breaker.
now we are in phase 2 reopening, allow friend gathering up to 5pax…this the first time i come to this new location. 3 of us were there 11.15am among the early birds. already 4 groups inc us. by 11.45am when we ordered, place about 2/3 full. at tembeling, almost all tables were full at by 11.30am.
our usual order S$6 which came with “everything” now S$7.
anyway it was really enjoyable for all of us, meeting friends face to face first time after like 10weeks break, and enjoying what we always like. today it was as good as always.
c.h.e.f andy
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c.h.e.f 