關於 restaurant craft ，我們在網路上蒐集到這些相關的討論、資訊與評價

Can you guess the price of this food, and do you think it's worth it? I am soon reviewing Watercolors Boracay 2 sets of pasta, as promised from previous video.

I am excited for my first episode of #BoracayFoodWars. The main goal of this is to help the tourists in Boracay to find the best places to eat through my personal and honest reviews.

When it comes to reviewing foods, or services, or products, the credibility and integrity of the person reviewing those, matter. And this is why, I pay for the food, products, and services I review for.

It is very important to me that my judgement will not be affected by the following factors:

1. How bad is the attitude of the people running the business. It is the service that I consider.

2. I do not allow friendship or relationships to affect how I review these things.

3. When people tell me how bad their foods are, I just do not take their words, I dine in and experience it for myself.

As a super-taster (based on my DNA test results), I can distinguish a lot of tastes compared to non-super tasters.

I meet a few restaurant managers who wanted their foods reviewed, and I politely declined when they decided what to do. I manage and control my craft, no one else.

I also understand that getting enemies is normal when it comes to doing so. But I am hoping, in the Philippines, Boracay specifically, people are to take criticisms well, as I do constructive criticism. In Singapore, when people give honest reviews, they taste their food and change if necessary, not retaliate to people who review it. They became my Gold Standard and I believe we can be better.

So you can trust, when coming to my socials, and you see my reviews, it's genuine and constructive. I am a Videographer by profession now and I receive cancellations because of what I do. But I decided to keep going and do what I love to do. The tourists of Boracay Island deserve to have the best experience. In a long run, it will be the island and its people who will benefit from constantly improving. We already experienced what's it is like to be affected by the unknown. Let us not wait for another pandemic to get better. It is not always about the money, it is the experience we give to ourselves and to others, in our lifetime.

If you are a business owner (restaurant and hotel), and if you wish to get reviewed, simply send me a message here and I will get back to you as soon as I can.

XoXo,

Your Boracay Insider

#BoracayInsider #Boracay #WhenInBoracay

💛【超好飲MiHK蜂蜜手工啤！香港城釀全新出品蜂蜜酒】支持本土釀造！
-

父親節買咩俾爸爸嘆好？喺阿布泰都搵到嘅蜂蜜酒係近期大熱～最重要係好飲得嚟仲可以支持香港製造！香港城釀酒廠喺6月推出兩款夏日限定蜂蜜酒(mead) 迎接炎夏，兩款全新口味《蜜月沖繩》 沖繩香檬苦瓜蜂蜜酒 、《菜蜜》西洋菜蜂蜜酒，加埋年頭推出嘅《蜜月》三款蜂蜜酒，佢地仲拍哂video擺上YouTube教大家點樣喺屋企輕鬆自己用Gin & Mead 無名氏氈酒x 城釀蜂蜜酒 DIY超好飲cocktail添！
-
以下呢幾款手工啤都好易入口，屬於極易飲醉嘅蜜啤，《蜜月》啤酒花龍眼蜜蜂蜜酒ABV4.5%，城釀用冷泡方法將啤酒花融入本地蜂農嘅龍眼蜜釀製，酒花嘅甘香令龍眼蜜層次更豐富，保留咗蜂蜜大部分嘅營養，口感清新香甜，好上癮！
-
兩款2021夏日限定蜂蜜酒：《蜜月沖繩 ABV 4.5%》 用咗沖繩純香檬汁同沖繩苦瓜加入本地蜂蜜酒，酸酸甜甜最後先飲到少少苦苦地嘅aftertaste，配埋何蘭正嘅主打《煎封軟嫩美國頂級甘香牛臀西冷(五成熟)》配慢烤日本椰菜、川味香辣淡忌廉汁就一流！除咗解膩仲可以提鮮！
-
城釀《菜蜜》係聯乘「何蘭正」，將本地百花蜂蜜加入西洋菜同蜜棗，入口好香，搭配何蘭正出品FUSION菜式
《法式焦糖女兒紅獅頭鵝肝燉蛋配牛油多士》，會越食越上癮！
-

何蘭正
地址：中環雲咸街29號東方有色大廈2樓

《蜜月》蜂蜜酒： 
全線 AbouThai阿布泰國生活百貨、Great、Taste、Fusion及部份百佳超級市場有售。

夏日限定《菜蜜》《蜜月沖繩》指定市集：
尖沙咀 The ONE、旺角MPM、T.O.P. MK、銅鑼灣奔墟、愉景灣。

夏日限定《菜蜜》《蜜月沖繩》指定餐廳酒吧及零售點：
何蘭正、Around Wellington、The Cloakroom、吃吧、119 Italio Restaurant & Bar、Burgerland、Miss Coffee、合巹交杯西酒檔、威靈頓辦館、怒啤、蟹貨倉、齊齊士多、一息酒藏、納雜、上水貨舖、好生活、一路酒來、Drunk No More Craft Beer Shop、Mango Store、Wild Kitchen

Skip the wine! Next week fine dining restaurant Roganic Hong Kong will host a beer pairing menu, collaborating with the local Yardley Brothers Craft Brewery. 🍻 We chat to Chef Ash about this special menu.

ICONSIAM is the most exclusive shopping mall in Bangkok.
It has stores of luxury brands from all over the world, glittering restaurants and cafes.
There is a street food area that resembles a floating market for travelers to enjoy.
You can spend the whole day here and never get bored.

00:00 Free shuttle Boat
02:43 ICONSIAM (front)
03:13 Luxury Brand Zone
09:04 Cafe & Restaurants
13:49 Street food area
29:24 Shopping Area
36:58 Sport wear Area
49:18 ICON CRAFT
55:28 Restaurant area

We went down to Mrs Pho to demolish a MASSIVE 6KG (13LB) PHO CHALLENGE! Mrs Pho, located at 313@somerset, serves authentic Vietnamese cuisine and specialises in its namesake, pho. The chef, a feisty Vietnam native, offered us a mega version of her special menu item, Premium Short Ribs Pho. Only offered at Mrs Pho’s Somerset outlet and created by the chef herself, the bowl comes with your usual pho toppings of beef balls and sliced beef but with the addition of a hefty piece of short rib that was sous vide-ed for 36 hours.

With over 5 portions of noodles, 3-4 servings of meat and a bucketful of broth, the bowl came up to a whopping 6KG. I began with the star of the pho, the short rib, and it really was the best part. Succulently tender and meaty together with a hit of umami from being submerged in the pho broth. Adding on the available chilli sauce helped to bring out a different dimension to the short rib.

The broth itself was not as strong as I had expected, actually being mild yet not bland. It served as a good base for you to craft the bowl to your own liking and to bring out the flavours of the toppings. You can add chilli for more spiciness, fish sauce for greater saltiness and Vietnamese-style brown sauce (tasted sort of like marmite) for an umami kick.

I especially enjoyed the noodles, which had bite to them and soaked up the broth beautifully. The beef balls were excellent as well, firm and bouncy. They also serve a special in-house chilli sauce that was devilishly spicy. I could not handle it but I am sure most of you would enjoy it immensely.

This was a pleasurable challenge that I completed in under 30 minutes, which is decent for a massive 6KG bowl of pho. Mrs Pho’s Somerset outlet is newly opened and located right at the entrance to the MRT station in the building. Massive queues are common on weekends (a testament to their excellent food) so be sure to plan adequately for your visit to Mrs Pho!

Visit Mrs Pho at:
313@somerset #01-16
Singapore 238895

Connect with us!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo
http://instagram.com/teegongborpi

Use code ZERMATT for 58% off ALL Myprotein products.

For those that are interested in doing ZenyumClear™️ Aligners:
https://bit.ly/zermattneo-yt
Use code ZERMATT100 for special discount!

Hair Sponsor - Toliv Salon
5 Purvis Street, #01-03, Singapore
https://www.facebook.com/tolivboutique

Keenakan brisket salai di restoran seperti Beard Brothers BBQ, Karnivor Malaya dan Meat Cartel bermula dengan perkakas salai yang digunakan, atau lebih dikenali dengan nama Smoker. Beberapa tahun yang lepas, teknik masakan yang berasal dari Texas, AS ini hampir tidak wujud malah tidak dikenali oleh warga tempatan. Namun kini, dengan munculnya restoran-restoran yang menyajikan menu BBQ dari Texas, lebih ramai mengetahui dan menggilai proses masak "low and slow" ini.

Dalam siri terbaru Destinasi TV, Hasil Tangan, kita mendalami kisah di sebalik proses pembuatan peralatan masakan dan hidangan yang digunakan oleh chef serta restaurant terkenal Malaysia. Episod pertama siri ini membawa kami ke Ijok, Selangor berjumpa dengan Babang Kachong, seorang Jurutera Kimpalan yang kini bergelar Smoker Builder Malaysia!

Babang berkongsi latar belakang beliau dan bagaimana jatuh cinta dengan kimpalan. Kita juga melihat proses pembuatan smoker dari awal hingga siap. Akhir sekali, Babang berkongsi pengalaman dan kisah sepanjang bergelar Smoker Builder.

Tempah Tongster Smoker buatan Babang Kachong!
Whatsapp: 0182552592

Sebuah Filem oleh AHMAD ZAMRI
Instagram: https://www.instagram.com/ahmadzamri/
Facebook: https://www.facebook.com/ahmad.zamri