i don't do bad sauce passes
Lint Roller? I Barely Know Her
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Today's Document
Cosmic Funnies
NASA
Cosimo Galluzzi
oozey mess
ellievsbear
PUT YOUR BEARD IN MY MOUTH
Kaledo Art
sheepfilms
styofa doing anything
taylor price
Aqua Utopia｜海の底で記憶を紡ぐ
JBB: An Artblog!
KIROKAZE
art blog(derogatory)
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@fongwk-sg
Santa Clause is coming... to town. You better watch out your slimming diet! I asked this sweet ah jie for a plate of wanton mee. Then she asked me how would I dress it up with? I told her lard! Isn’t this stall famous for lard? She said this stall is only know for wtm, she has no body fats to give me. Yes she’s lean indeed. Her voice was loud as thunder, crisp and clear like crispy fries. (at Kok Kee Wanton Noodles) https://www.instagram.com/p/B8a4QPAn3jA/?igshid=9jayf3hbisb
Have you tried Al Dente style of Chinese noodles in #singapore at a good hawker centre? What a great value with this bowl with meat and condiments at only $3 (usd $2.16) flat rate. Two fish balls and two meat balls came with the signature set. If you’d not tried it, you’re missing something indeed! Go go go go go! #aldente#noodles#🇸🇬#🍜#hawkerfood#whocaresabout$3 (at Bedok Interchange Hawker Center) https://www.instagram.com/fongwk/p/Bpn8mslhdIx/?utm_source=ig_tumblr_share&igshid=1myfpyvrrd0o8
#DuckConfit #SousVide & over grilled to perfection. Since it was prepared in sous vide fashion, cooked at 75 degree for 6 hours, all the flavors get soaked back into the meat. Every bite into this confit is moist, tender and flavorful. The temperature had been raised to 75 degree to achieve a slightly tougher meat, retaining the bite feel of the duck meat as how it should be. Food preparation is easy hard these days where price is relative to the time spent in preparation & cooking. If you think you’d tried the best duck confit, wait till you try this. Currently not available for sale. #AkanDatang#frenchfood#frenchfinedining#moderndining#modernfood#sgfood#madeinsg https://www.instagram.com/p/BncqGiYHMi2/?utm_source=ig_tumblr_share&igshid=n9wz3v32wmop
At #CoffeeSmith the service here is impeccable 👍. This #brownie was customized for me as the chocolate topping was done away with. I was being served by a young Korean lady #barrister from the kitchen. #Impressive Well done 👍 (at Coffeesmith Singapore) https://www.instagram.com/p/BnYXEXcnPLI/?utm_source=ig_tumblr_share&igshid=w4utyici2itd
Everything I like about this meal is that it reminds me of my childhood when my dad brought me to eat chicken rice. This brand has been a Singapore #🇸🇬 icon for a very long time. After all these years, they still have their recipes well guarded. The set meal is something different from the past. A bowl with large chunky wantons with generous greens came with hot peppery broth. The rice looked ripened by the cooking soaked with the goodness from chicken broth and fats. As for the chicken, it has an undisclosed twist because they no longer serve their white meat icy cold. Perhaps the current generation cannot accept the cold meat. It’s still a great meal and certainly makes people want to go back for a more. The sweet ending on the receipt indicated no service charge! Believe it or not, a set meal here is cheaper than eating at fast food! Well done! (at Wee Nam Kee Jurong Point)
Hawker gave the largest prawn they have on their first day of stall opening. Prawns were fresh, broth was not too salty, chilli was okay. This bowl was worth $15 but she charged $6. In the end, she wasn’t shortchanged. Many thanks for Crystal and CK and Harry for the introduction to this stall. I think they have the product and should do well if they work hard to attract more customers to go there. (at Clementi)
这个衣服湿透的女子月薪3万，每天不停地找客户，约客谈单，从来没有停止过。也许你会说，给我3万月薪，我也能这么努力，可是千万别把成功的顺序搞反了，不是先有3万，再去努力；而是先努力了，才有机会拿3万。越有钱的人，越是全年无休止的工作努力。越是穷人越是挑三拣四好吃懒做。 ——伙伴们 加油吧！Some of you may think this girl is untidy and she’s just working too hard. Well, this short story is about her making $30k a month. Naturally, people would say if they get 30k/mth, they would work as hard as her. Fact is she earned her way up through hard work and it is a fallacy that someone can sustain the high income with little efforts. The old saying no free lunch is passé. But the new motto is to work hard and work smart ftw.
台湾粽子 - 罗米、冬菇、瘦肉、菜卜 Taiwanese Dumpling - glutinous rice, mushroom, lean meat, chai po. Simple and savory with no msg added and no sugar needed. Do you know that Taiwan dumplings use golden leaves for wrapping? The sheen on the golden leaves are beautiful and shiny. If you do travel to Taiwan, please try their bachang. Especially those wrapped by granny or seniors, these are the flavors of the 1960s dumplings that are rare. I am fortunate to be able to taste this 70 years old recipe from Taiwan. Happy Dumpling Festival ahead! Huat ah! (at Taichung, Taiwan)
台湾粽子 - 罗米、冬菇、瘦肉、菜卜 Taiwanese Dumpling - glutinous rice, mushroom, lean meat, chai po. Simple and savory with no msg added and no sugar needed. Do you know that Taiwan dumplings use golden leaves for wrapping? The sheen on the golden leaves are beautiful and shiny. If you do travel to Taiwan, please try their bachang. Especially those wrapped by granny or seniors, these are the flavors of the 1960s dumplings that are rare. I am fortunate to be able to taste this 70 years old recipe from Taiwan. Happy Dumpling Festival ahead! Huat ah! (at Taichung, Taiwan)
台湾粽子 - 罗米、冬菇、瘦肉、菜卜 Taiwanese Dumpling - glutinous rice, mushroom, lean meat, chai po. Simple and savory with no msg added and no sugar needed. Do you know that Taiwan dumplings use golden leaves for wrapping? The sheen on the golden leaves are beautiful and shiny. If you do travel to Taiwan, please try their bachang. Especially those wrapped by granny or seniors, these are the flavors of the 1960s dumplings that are rare. I am fortunate to be able to taste this 70 years old recipe from Taiwan. Happy Dumpling Festival ahead! Huat ah! (at Taichung, Taiwan)
台湾粽子 - 罗米、冬菇、瘦肉、菜卜 Taiwanese Dumpling - glutinous rice, mushroom, lean meat, chai po. Simple and savory with no msg added and no sugar needed. Do you know that Taiwan dumplings use golden leaves for wrapping? The sheen on the golden leaves are beautiful and shiny. If you do travel to Taiwan, please try their bachang. Especially those wrapped by granny or seniors, these are the flavors of the 1960s dumplings that are rare. I am fortunate to be able to taste this 70 years old recipe from Taiwan. Happy Dumpling Festival ahead! Huat ah!
Joyden cuisines seem Teochew to me pretty much. 香酥鸭 Peipa Aromatic Duck encased into a mini bun. I think it’s quite nice and the spices are not too overloaded. Meat consistency was sufficiently tender yet springy. Love it! #aromaticduck#香酥鸭 (at Joyden Treasures)
A Speak Easy joint is now in trend. This Japanese bar is tucked in a dead corner of an old mall. Back in the 1920s during the Great Depression, in America, drinking was restrictive and hence code words like Speak Easy was the way to find a place to drink. #speakeasy#horsemouth#keiseki#pub#hiddenjoint (at The Horse's Mouth)
This hidden bar in SG tucked in a corner of no where with no fancy signs to indicate it’s even a drinking place. Speak Easy bar was a term created in America when drinking was restrictive. Once inside, it’s a beautiful joint for drinking. It is delightful drinking and compliments with nice Japanese food.
Mouth Restaurant... a place formerly known as a midnight dim sum hang out is now a popular Chinese by choice with local fishes. They have quite a wide range of dishes from fishes to light dim sum to a sumptuous meal... portions are quite generous for what they are worth. I think it’s a nice place to go for regular food fix. The san bei ji here is quite unique. But I must say I still miss the san bei ji eaten in Taiwan. #三杯鸡#地茂管#中餐#新加坡#新加坡美食#uniquelysingapore (at Mouth Restaurant （地茂馆）)
At The Meathöuse, you won’t leave the restaurant feeling hungry. Good value, great food and no pork no lard menu makes it a great place to have a sumptuous meal. Portions are huuuuuge, so it’s great for sharing, too! It is a brand new kid at Century Square level 5 at Tampines. I am honored to be invited for the soft launch pre-opening party. Thank you @chefbenny for your gracious invite #themeathouse#eighteenchefs#allaboutmeat#meatfeast (at The MeatHöuse)