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PKP ni tak ada lah keluar ni semua aktiviti sebelum PKP hari tu ok. Sempat pergi makan kat sebuah restoran dan juga ada mini market dalamnya.
Nak tahu menu apa yang kami makan hari tu boleh ker blog Maha di sini ok >>> http://www.mahamahu.com/2021/01/foodie-gourmet-market-cafe-bandar.html
#halalkikomansauce #foodiesgourment #Australianbeef
#Australianlamb #halalkikomansauc #mahamahu #bloggerkakimakan
AMBER Version 2.0. Hokkaido Aka Uni with Lobster Jello, Soy Milk & Cauliflower Panna cotta with Daurenki Tsar Imperial Caviar. Accompanied by Seaweed Crisps. It might look familiar, but the underlying retuning invisible to the eye signals the beginning of a New Chapter, and the Courses to come after..
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A slightly cleaner yet intense Tasting rendition, perennially a Signature Starter here & so famous other Global Michelin 🌟 restaurants adapted it into their Own Menus paying 'Hommage' to @Rekkebus . Personally I love this dish yet my interpretation of Amber 2.0 is that it's much more nowadays, silently trying to move heaven and earth with the revamped Concept - using more Sustainably Sourced & Environmentally Responsible Ingredients, a slight shift to cooking more highest quality Plant Based Food & the remainder of the necessary fine dining equation completed by only the best quality of Seafood or Meat protein!
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It's a behind the scene, game changer type of Endeavor that strives to strike that perfect 'balance' to suit the 2020 & 2021+ & beyond, Fine Dining crowd. May I add often the Clientele who are slightly better off in life & can afford luxuries, and I am sure in a few years time and a decade later, Richard will be looked upon as The Pioneer & Visionary in this field ahead of its time, its just that not everyone are currently already experiencing the effects of Global Warming & other negative devastation 1st hand as yet, but eventually this will all unfold to be apparent in no time and everyone will then finally realize Richard's carefully drafted Futuristic Vision for AMBER & Global Dining Scene to come ~
@Michelin
@MichelinGuide
@Oadtop100
@Relaischateaux
@Lemondefr
@World50Best @ Amber at The Landmark Mandarin Oriental, Hong Kong
We had a feast from Shao Paradise, a hawker stall in Amoy Street Food Centre run by a 70-year-old uncle. Despite being an amputee and having gone through bypass surgery, he still goes to the stall daily to cook. The tender steamed chicken comes dressed with sesame oil, and goes well with its bowl of chicken rice. Beyond that, the chilli sauce also packs a tangy punch. No doubt, this is the thing that makes the chicken rice meal.
Anything with their signature Thai chilli sauce is a must-order. We had the Thai tofu and Thai style gizzard. It is sweet, savory, tangy and spicy, the thick consistency makes this sauce the perfect compliment. Honestly, I was asking if they can bottle up this sauce.
Don’t forget to pair your meal with their shrimp dumpling soup. Wrapped with fresh shrimp, minced meat and crunchy water chestnut, the plump dumpling was packed generously with ingredients and every bite made me crave another.
I had multiple servings of their Black Vinegar Pig Trotters. The tender, gelatinous pork trotters is beautifully simmered in the aromatic yet pungent sweet and sour black vinegar.
Bentos are available as well. Islandwide delivery available. Whatsapp 97697868 to order!
Filling, good for beauty, smoothing & slimming, with high calcium and Vitamin A, this dish is very comforting. Let make one to pamper yourself
Ingredients:
4-5 Dried mushroom
4tbsp White sesame
1 scallion
4 cloves of garlic
1 pack Shimeji mushroom
5 pcs oyster mushroom
1pack tofu
2 tbsp Chinese yellow wine
1 Cup soaked mushroom water
1 Litre water
Dried mushroom seasoning:
1tsp light soy sauce
1tsp sugar
1tsp sesame oil
#減肥 #hongkongfood #食譜 #瘦身 #減肥食譜 #kitmakrecipe #kitmak經典食譜 #料理 #recipes #foodstyling #老本行 #kitmakvideo #kitmak影片 #kitmak和你食住瘦 #抗疫 #抗疫食譜 #豆腐 #芝麻 #養顏 #美顏 #瘦身 #減肥 #高鈣 #高纖 #吃飽才會瘦 #高蛋白質 #recipe #diet
Mos Burger is Japanese famous burger chain. Green burger is plant-based burger(fake meat burger). The patty is made of soy, and main ingredients are made of plant. The vegetable buns uses spinach puree. The biggest feature is it doesn't use 5 kinds of strong smell vegetables(leek, Japanese shallot, Chinese chive, garlic and onion). Basically I like meat and strong smell vegetables, but I like the green burger too.
#japanesestuffchannel, #fakemeat, #gummy
｜one-pot 純素意粉｜ONE-POT VEGAN PASTA |
#onepotpasta #onepotveganpasta #vegan #pasta #beyondmeat #beyondbeef #純素意粉 #一鍋意粉
全部屋企現有嘅材料就整到！
用純素嘅材料整，都可以品嚐豐富嘅味道。
今次選擇美國純素Beyond Meat 的 Beyond Ground Beef.
非常容易處理，仲要一鍋搞掂！
Today I decided to use some of the stock ingredients at home, I found out pasta is a very good choice?
So I picked BEYOND MEAT ground BEYOND BEEF as the key ingredient for this pasta.
ONE-POT it’s super convenient for full-time mom like me, Chopped up all ingredients and stirrrrr one by one then cook for about 15 minutes, last but not least.... send it in the hot oven for the cheesy yummy pasta.
Here you go the video, you may enjoy this one pot recipe easily at home with your family and kids.
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