關於 singapore street food dessert ，我們在網路上蒐集到這些相關的討論、資訊與評價

Truly enjoyed this Signature Kahwin Curry Fish Head from @potlucksingapore which is a concept under Soup Restaurant. The curry fish head is fresh, tangy and comes with sides such as beancurd ring roll and fish skin which is actually quite shiok for dipping into the curry gravy. This is part of the Signature Menu for 4 pax which includes Tiger Prawn Roll, Braised Cabbage with Mushroom, Fried Chicken Wings, Sambal Sotong, steamed rice, dessert of the day and drinks.

From now till 30 Sep, enjoy 40% off ($80.58 U.P. $134.30) their Signature Menu for 4 pax when u order online at https://potluck.oddle.me or dine in at promo price of $80 nett.

Potluck by Soup Restaurant
IMM, #01-101A, 2 Jurong East Street 21, Singapore 609601.

#sgeats #singapore #delicious #food #igsg #sgig #exploresingapore #eat #sgfoodies #gourmet #yummy #yum #sgfood #foodsg #burpple #bonappetit #instagood #eatlocal #delicious #sgrestaurant #sgmakandiary #savefnbsg #whati8today #sgpromo #curryfish

Ride, eat, drink, eat and repeat 😂

Jonker street is lined with lots of art and architecture as we strolled through, stopping by different food stalls to slurp up bowls of savoury Assam Laksa, hydrate with mango smoothies, char kway teow for dessert and carrot cake etc for supper 😂

Must satisfy our taste buds before heading back to Singapore!

#Melaka #Malacca #takephotoeverywhere
📷: @debrakittaycatz

#Hot ... รายชื่อร้านติดดาว ⭐️⭐️⭐️
Michelin Guide Hong Kong Macao 2020
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ช้าไปวันนึง แต่มาแล้วนะ! 😆
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ปีนี้ #ร้านใหม่ เยอะพอประมาณ
ส่วนใหญ่เป็นร้านจากเชฟดังๆ ระดับโลก ระดับเอเชีย ที่มาเปิดร้านในฮ่องกงและมาเก๊า
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เช่น
- เชฟ Andre Chiang จาก อดีตร้านอันดับ 2 แห่งเอเชีย Restaurant Andre (Singapore) มาได้ 2 ดาว จาก Sichuan Moon (Macao)
- เชฟ Julien Royer จาก Odette (Singapore) ร้านอันดับ 1 ของเอเชียในปัจจุบัน ได้ 1 ดาว จาก Louise (Hong Kong)
- เชฟ Simon Rogan จาก Roganic ที่ได้ 1 ดาวจากลอนดอน ก็มาได้ 1 ดาวจากสาขาฮ่องกงด้วย
ฯลฯ
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และที่ยินดีที่สุด ร้านอาหารไทยในฮ่องกง “Aaharn” ของเชฟ David Thompson ได้ 1 ดาวค่ะ
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เชิญเสพย์รายชื่อระดับติดดาวและบิบ กันไปก่อน
ระดับ street food แซ่บๆ ห่านย่าง หมูแดง บะหมี่ โจ๊ก ไรงี้! จะตามมาสรุปให้อีกรอบจ้ะ
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เช็ครายชื่อทั้งหมดจากเว็บมิชลิน
>> https://guide.michelin.com/…/hong-kon…/hong-kong/restaurants
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⭐️⭐️⭐️
[Hong Kong]
- 8½ Otto e Mezzo Bombana
- Caprice
- Forum (upgraded)
- L’Atelier de Joël Robuchon
- Lung King Heen
- Sushi Shikon
- T’ang Court
[Macao]
- Jade Dragon
- Robuchon au Dôme
- The Eight
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⭐️⭐️
[Hong Kong]
- Amber
- Arbor (upgraded)
- Bo Innovation
- Ecriture
- Kashiwaya
- Pierre
- Sun Tung Lok
- Sushi Saito
- Ta Vie
- Tenku RyuGin
- Tin Lung Heen
- Ying Jee Club
[Macao]
- Alain Ducasse at Morpheus
- Feng Wei Ju
- Golden Flower
- Mizumi (Macau)
- Sichuan Moon (NEW)
- The Tasting Room
- Wing Lei (upgraded)
.
⭐️
[Hong Kong]
- Aaharn (NEW)
- Ah Yat Harbour View (Tsim Sha Tsui)
- Arcane
- Beefbar
- Belon
- Celebrity Cuisine
- Duddell’s
- Épure
- Fook Lam Moon (Wan Chai) (upgraded)
- Fu Ho (Tsim Sha Tsui)
- Gaddi’s (upgraded)
- Guo Fu Lou
- Ho Hung Kee (Causeway Bay)
- Im Teppanyaki & Wine
- Imperial Treasure Fine Chinese Cuisine
- Jardin de Jade (Wan Chai)
- Kaiseki Den by Saotome
- Kam’s Roast Goose
- Lei Garden (Kwun Tong)
- Lei Garden (Mong Kok)
- L’Envol (NEW)
- Liu Yuan Pavilion (upgraded)
- Loaf On
- Louise (NEW)
- Man Wah
- Mandarin Grill + Bar
- Ming Court
- New Punjab Club
- Octavium
- Pang’s Kitchen
- Petrus (upgraded)
- Rech by Alain Dicasse
- Roganic (NEW)
- Rùn (NEW)
- Ryota Kappou Modern (NEW)
- Shang Palace
- Spring Moon
- Summer Palace
- Sushi Wadatsumi
- Takumi by Daisuke Mori
- Tate
- Tim Ho Wan (Sham Shui Po)
- Tosca di Angelo
- VEA
- Xin Rong Ji
- Yan Toh Heen
- Yat Lok
- Yat Tung Heen (Jordan)
- Yè Shanghai (Tsim Sha Tsui)
- Yee Tung Heen
- Zest by Konishi (NEW)
- Zhejiang Heen
[Macao]
- King
- Lai Heen
- 8 1/2 Otto e Mezzo - Bombana
- Pearl Dragon
- Shinji by Kanesaka
- The Golden Peacock
- The Kitchen
- Tim's Kitchen
- Ying
- Zi Yat Heen
.
================
#BibGourmand
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[Hong Kong]
- Ah Chun Shandong Dumpling
- Ancient Moon
- Ba Yi
- Brass Spoon (Wan Chai)
- Café Hunan (Western District)
- Chan Kan Kee Chiu Chow (Sheung Wan)
- Chiuchow Delicacies
- Chuen Cheung Kui (Mong Kok)
- CIAK - All Day Italian
- Congee and Noodle Shop
- Cornerstone (NEW)
- Din Tai Fung (Causeway Bay)
- Din Tai Fung (Silvercord)
- Dragon Inn
- Eng Kee Noodle Shop
- Fung Shing (Mong Kok)
- Glorious Cuisine
- Good Hope Noodle (Fa Yuen Street)
- Ho To Tai (Yuen Long)
- Hop Sze (NEW)
- Ju Xing Home
- Kai Kai Dessert
- Kau Kee
- Kwan Kee Bamboo Noodles (Cheung Sha Wan)
- Kwan Kee Clay Pot Rice (Queen's Road West)
- Lau Sum Kee (Fuk Wing Street)
- Le Souk
- Lin Heung Kui
- Lucky Indonesia
- Mak Man Kee
- Megan's Kitchen
- New Shanghai
- Nishiki
- Po Kee
- Putien (Causeway Bay)
- Ramen Jo (Causeway Bay)
- Samsen
- Sang Kee
- She Wong Leung (NEW)
- She Wong Yee
- Shek Kee Kitchen
- Sheung Hei Claypot Rice
- Sheung Hei Dim Sum
- Shugetsu Ramen (Central)
- Shugetsu Ramen (Quarry Bay)
- Sing Kee (Central)
- Sister Wah (Tin Hau)
- Sun Yuen Hing Kee
- Tai Wing Wah
- Tai Woo (Causeway Bay)
- Tak Kee
- Takeya
- Tasty (Central)
- Thai Chiu (Sham Shui PoTim Ho Wan (North Point)
- Tim Ho Wan (Tai Kok Tsui)
- Trusty Congee King (Wan Chai)
- Trusty Gourmet
- Tsim Chai Kee (Wellington Street)
- Wang Fu (Central)
- What To Eat
- Wing Lai Yuen
- Yau Yuen Siu Tsui (Jordan)
- Yixin
- Yue Kee
[Macao]
- IFT Educational Restaurant
- Cheong Kei
- Lou Kei (Fai Chi Kei)
- O Castico
- Chan Seng Kei
- Din Tai Fung (City of Dreams)
- Lok Kei Noodles
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#eatlike852 #MichelinGuideHKMO #MichelinGuide20

For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.

For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.

As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.

It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!

Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909

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

For this episode, we went to The Line to destroy their AYCE Luxury Seafood Buffet! The Line is a Buffet Restaurant at the luxurious Shangri-La Hotel that serves food from a wide variety of cuisines, allowing you to sample Indian, Thai, Western and Singaporean cuisine all at one location. They also have themed nights like Japanese and Seafood Harvest, and in this video, we came on Seafood Harvest night. We have a GIVEAWAY for 1 Dining Voucher for Two, details on my IG post (@zermattneo)

Due to Covid-19, there is no longer a buffet spread to choose from but a menu where you order by dish, a la Minute. They conveniently provide a QR code which you can scan with your phone and order. Their Seafood Platter caught our eye but it turned out to be rather small (intentionally on their part) and would have taken us forever while greatly inconveniencing the staff to serve us an adequate quantity. They graciously acceded to our request for a bigger portion and wheeled out a humongous bowl filled with all the components of the Seafood Platter and with additional Sashimi.

The Giant Seafood Platter consisted of Boston Lobsters, Prawns, Mussels, Oysters, Snow Crab Legs, Snow Crab Claws, Clams and Scallops. It came garnished with lemons and 3 types of sauces, a vinegar sauce, a tabasco-based sauce and a cocktail sauce. While the seafood were largely fresh and juicy, they came with a fluctuating quality. Some were cooked to perfection while others were overdone and rubbery. The prawns were the best part, plump, rarely overcooked and went heavenly with the cocktail sauce.

Furthermore, we sampled the breadth of the options at this buffet, ordering the Western, Singaporean and Lebanese options plus dessert. The standouts would be the Wagyu Beef Bolognese and the Sambal Sotong. The pasta was al dente and the meat sauce was rich with a faux creaminess developed by hours on the pot. The sambal sotong was extremely tender and heavily coated in a delicious, spicy dressing while also pairing well with the sweet and vinegary sauce that came with it.

However, some of the food were rather disappointing like the Oyster Omelette, which was rather bland and came without the signature Oyster Omelette chilli sauce. The Angus Sirloin was also nothing to shout about, a touch on the under seasoned side and lacking flavour. The desserts were the most consistent, all of them being above average at the minimum. I enjoyed the Salty Caramel Choux Puff and the American Cheesecake. The Durian Cake would be a real treat for durian lovers as it had an intense durian flavour to it.

All in all, I certainly ate my money’s worth for a $120 Seafood Buffet. Although there were highs and lows, I still enjoyed the experience and pushed myself to destroy this buffet. The portions here are on the smaller side so as to allow you to order a greater variety and sample as many dishes that The Line has to offer. If you are feeling ravenous yet uncertain about what exactly to eat, look no further than the buffet at The Line!

Visit The Line at:
22 Orange Grove Rd
Lower Lobby, Tower Wing
Singapore 258350

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

Carrot cake is one of our favourite Singapore hawker food (street food). Contrary to its name, Singapore carrot cake does not have carrots in them. It’s usually served in black or white version. To be honest, we have difficulty deciding which one we prefer but usually we order the black one - so which one is your favourite? If you’re not Asian, you’ll probably be somewhat confused by the name of this dish with the other carrot cake that’s served as a dessert (real cake cake) because we are also confused when we see that carrot cake (real cake cake). LOL! We like to order dish as a side to go with our main dishes whenever we eat at hawker centres. Try this recipe and let us know what you think. Happy cooking!

See the ingredient list below for your easy reference. Hope you can recreate this yummy dish in the comfort of your home.

Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.

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Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:

Serves 3 – 4 pax
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Steamed carrot cake (base)
-----------------------------------

350g of white radish
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---Flour mixture---
200g of rice flour
2 tablespoons of cornflour
½ teaspoon of salt
250ml of water
1 tablespoon of cooking oil
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600ml of water
125ml of water (add after mixing the flour mixture with the white radish)
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White carrot cake
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2 cloves of chopped garlic
2 teaspoons of sweet preserved radish
2 teaspoons of salty preserved radish
250g of steamed carrot cake
3 teaspoons of light soy sauce
3 beaten eggs
A few dashes of white pepper
Some chopped spring onion
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Black carrot cake
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2 cloves of chopped garlic
2 teaspoons of sweet preserved radish
2 teaspoons of salty preserved radish
250g of steamed carrot cake
1 teaspoon of light soy sauce
3 beaten eggs
A few dashes of white pepper
2.5 teaspoons of black sweet sauce (http://fzh.com.sg/initializr/index.php?route=product/product&path=93&product_id=1933)
Some chopped spring onion
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If you like this recipe, you might like these too:

One Pot Chicken & Mushroom Rice 香菇鸡饭 Stove Top Cast Iron One Pot Chinese Meal
https://youtu.be/GdFc-4UqPWg

Rice Cooker Fragrant Cabbage Rice Recipe 咸饭 Kiam Pung • Chinese Rice Recipe
https://youtu.be/sbQKydkSVKA

Super Easy (Rice Cooker) Yam Rice w/ Chicken & Mushrooms 香菇鸡肉芋头饭
https://youtu.be/gNo1MrMVNjQ

Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!