#sgfooddiary

[kyaraben-time]

Source: mfa_dingoozatfood on Instagram

[umakemehungry]

Beating the weather again . #uMakeMeHungry #saltedcaramel #icecream #sgfooddiary #sgfoodlover #whatmakessg #makanshiok #instafood #instadaily #instalike #weekendersg #exploreflavours #exploresingapore #sgig #sgfood #foodpornsg #foodphotography (at Salted Caramel Bukit Timah) https://www.instagram.com/p/CTHMRgYHMbK/?utm_medium=tumblr

[umakemehungry]

Beating the weather again . #uMakeMeHungry #saltedcaramel #icecream #sgfooddiary #sgfoodlover #whatmakessg #makanshiok #instafood #instadaily #instalike (at Salted Caramel Bukit Timah) https://www.instagram.com/p/CTHLMxVHZUx/?utm_medium=tumblr

[spunktitud3]

I luff u so machi 💞 . . . . . . #machimachi #麥吉 #bubbletea #sgfooddiary #sgfoodtrend #sgfoodies (at 麥吉machi machi Singapore) https://www.instagram.com/p/B77sYZLHYa0/?igshid=1fp8v8rq2ojc7

[spunktitud3]

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When Santa 🎅 asks you whether you have been naughty or nice🐷 . ☃️🎄🦌🎁 . . . . . . #spankme #dessertporn #sgfoodies #sgfood #sgfooddiary #sgfoodtrend #foodie #foodies #sgfoodporn #dessert #singapore (at Social Place Singapore) https://www.instagram.com/p/B6cA9RPnsOF/?igshid=eiym7yikvny7

[chapterjoey]

Oshigei Shokudo x IPPUDO. Ōshige Yōhei is currently the head chef of Ōshige Shokudō. The winning Jun Ramen Nanabushi features soup broth made using 7 different types of dehydrated meats, including iwashi (sardine), masaba (mackerel), katsuo (skipjack tuna), fugu (puffer fish), chicken, pork and beef. It is then uniquely extracted through a coffee siphon, resulting in a flavourful broth. The ramen noodles are made of ラー麦 (ramen wheat flour) from Fukuoka prefecture, boasting a delightful chewy texture. It is then topped with special charcoal-grilled chashu, fresh green onion, seaweed, black fungus and umami egg. Singapore will be the only country other than Japan to try It. The winning ramen will be the highlight of the 6-course meal offered exclusively at IPPUDO Shaw Centre on 4 and 5 July 2018. Meal is served by the founder Shigemi Kawahara San @ Ramen King. Oishi ! Menu Appetizer: Japanese Corn Kakiage with Macha salt Tataki and Mushroom with special Yuzu sauce Cold dish: Cold noodles served in Edamame Vishisons with rock salt from France Salad: Tofu and summer vegetables salad Main course: Jun Ramen Nanabushi (七節) Rice dish: Seasonal rice Dessert: Curated Selectionn #ippudosg #throwback #tbthursday #oshigeshokudoxippudo #oshigeshokudo #ippudosg #ippudoramen #junramennanabushi #junramen #sgfoodie #sgfoodblogger #sgfooddiary #instafoodie #foodie #foodies #foodstagram (at Bar Ippudo)