Non Compos Mentis @nadene - Tumblr Blog

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One of the most fascinating preparation processes I've been fortunate enough to observe—utilising liquid nitrogen to quick chill alcohol (in this case, a Negroni) with the purpose of increasing its viscosity for a thicker end product and more enjoyable mouthfeel! God, I love this industry so much, especially for the multitude of "omg, wow, this is so cool!!" moments (at PYXIEMOSS)

Kayonama (Japanese barracuda) aburi; my first memorable encounter experiencing this fish. I have always had an inclination towards singed flesh, both red and white, and this particular piece of sushi has given me new insight into how different textural structures work with particular flavour profiles. Thank you @philipchua for a wonderful Saturday afternoon! (at Hashida Sushi Singapore)

If I had to pick a store to live in indefinitely, hands down, definitely a boulangerie/bakery. But wait... How did this question even come about again?? #carbs #bread #cannotlivewithoutbread (at Bread in common)

#carbs #cannotlivewithoutbread #bread

at Bread in common

It's official: I've learnt how to appreciate the flavour profile of pork cheek after dining at @balthazarrestaurant! Prepared three ways: 1) Pulled, wrapped in prosciutto, and browned in a pan 2) Pulled, stuffed into courgette, lightly battered, and deep fried (well I'd never have thought about this) 3) Seared and finished in the oven. A medley of Aussie summer vegetables balanced the plate with crisp and fresh lightness; but really, it's impossible to go wrong when you start with such brilliant produce. Thanks @dpynto for the recommendation! (at Balthazar Restaurant Perth)

There's something about watching daylight being sapped from the horizon and realising how the parts of the world can be so different... yet still exactly the same (at Elizabeth Quay)

After knowing this amazing creature @prissyyyyy for my entire life, we finally had our first night out together in the city we spent our childhoods in. Of course it had to be a gay bar with a faux wrestling match by drag queens! Only the best for this bitch. Love you, always ❤️ (at Connections Nightclub)

Princess bubbly Chardonnay Pinot noir specially labelled for @kitschbar. The commodification of Asian/Oriental culture (and relevant visual representations) has never really appealed to me... But somehow, I really like this! (at Kitsch Bar)

Standout amuse bouche/star of last night's meal @burntends_sg conceptualised by @dpynto on the fly in Copenhagen—Warmed oyster paired with the most flavourful reduced duck jus, and delicately drizzled parsley oil! Also, thank you to @dthorlby for the company ❤️ (at Burnt Ends SG)

Distinctions

Trying to wrap my head around social conventions and modes of interpersonal communication demarcated by fluid divisions of the ‘public’ and ‘private’...

What is sufficient for fostering and reinforcing emotional and intimate spaces for an assortment of human relationships?

I think an immediate idea would be “everything is relative.”

So many thoughts and questions swimming around in the mental realm of imagination, creativity, and analysis. Keeping up is challenging, but oh so satisfying.

#ramble #thoughts #life

So impressed with this tomato bruschetta, more so because how the umami levels in these vine ripened babies complemented the milky sweetness of the mozzarella curds. On a side note, the overall presentation is quite beautiful, bright, and visually stunning; with a good mix of hues and ingredients for an interesting textural adventure (at Potato Head Beach Club Bali)