Foodmanna Daily Post

Kitchen stories

[sandrasim-blog]

Following the culinary route of #杜如風 东京攻略. 90 yrs old eel rice shop. Takashimaya Shibuya 14F (at Takashimaya Time Square(タカシマヤタイムズスクエア）)

[sandrasim-blog]

Perfect for the hot hot weather today. Summer Fling - a refreshing mocktail with kumquat and yuzu. #sumyitai (at Sum Yi Tai)

[sandrasim-blog]

Drunken prawns and drunken me. Fabulous dinner at #sumyitai new dining club. (at Sum Yi Tai)

[sandrasim-blog]

Steak and gravy on @loveramics plates 🍴

[sandrasim-blog]

Cantonese Lunch with Thakoon #sumyitai (at Sum Yi Tai)

[sandrasim-blog]

Freshly wrapped king prawn wanton before lunch service. #sumyitai (at Sum Yi Tai)

[sandrasim-blog]

What a lovely Saturday night at #sumyitai with #Pakho in the house. #phwhite #周柏豪 (at Sum Yi Tai)

[sandrasim-blog]

Thank you for coming by. Congrats on your new CD #Pakho! Great addition to the Canto music scene! Good show tomorrow! 🎤👍 (at Sum Yi Tai)

[sandrasim-blog]

The best sunday combo. Ramen, a pint of ice cold #asahi and movies. (at Great World City)

[sandrasim-blog]

When we dinner date over steaming homemade sukiyaki hotpot with lots of sake and laughters. #hotpot

[sandrasim-blog]

So glad to be back at @sumyitai to do lunch covers. But first, a bowl of the best steaming hot sausage claypot rice before getting crazy busy. See you here for lunch! #sumyitai (at Sum Yi Tai)

[sandrasim-blog]

Streetfood in China always amazes me. #streetfood (at Tianmen Mountain Zhangjiajie China)

[sandrasim-blog]

There's something so magical about these mountains. It's worth the 5am wake up call. 10 miles art gallery, Zhang Jia Jie, Hunan. (at 張家界十里畫廊)

[sandrasim-blog]

Big local lunch. Soy sauce chicken and dry wontons #hawkerfood

[sandrasim-blog]

A hot tea pot of traditional Chinese soup to warm up bellies. Today's daily soup is chinese yellow cucumber pork ribs soup 老黄瓜排骨靓汤. #sumyitai #sumyitaieats #ilovechinesetapas (at Sum Yi Tai)

[sandrasim-blog]

An easy light stir fried of fresh squid and crunchy celery ~ Cantonese style. Marinate squid in salt, pepper, sugar, sesame oil and 1 teaspoon prawn paste. Stir fried with a tablespoon oil in hot wok. Adding the celery first for a minute then squid.

[sandrasim-blog]

My type of lunch from tiong bahru market. Charsiew and roast chicken.