BEST FOOD DISCUSSION - Palatable, Savory, Delicious Food Found In ASEAN - Page 698

DiogoPang · #**10456** 13-11-2021, 09:42 AM

So many good food posted. Thanks.

Newbieshag · #**10457** 13-11-2021, 11:25 AM

Hi any Cantonese style seafood porridge to share ?thanks

HaoJiaoXiangQi · #**10458** 14-11-2021, 12:27 AM

Quote:

Originally Posted by Steventan

Agree with u. Makes me hungry 😋

Same here bro!

AhSoonNo1 · #**10459** 14-11-2021, 09:23 AM

Nicher

71 Seng Poh Rd, #01-49 Singapore 160071
Mon - Wed, 12pm - 3pm
Fri - Sat, 12pm - 3pm

Nicher Review: Ex-MBS Pastry Chef Opens Hipster Hawker Stall Selling Earl Grey And Matcha Cakes
https://nicher.com.sg/

SkyIsMighty · #**10460** 14-11-2021, 09:25 AM

Quote:

Originally Posted by AhSoonNo1

Nicher

71 Seng Poh Rd, #01-49 Singapore 160071
Mon - Wed, 12pm - 3pm
Fri - Sat, 12pm - 3pm

Nicher Review: Ex-MBS Pastry Chef Opens Hipster Hawker Stall Selling Earl Grey And Matcha Cakes
https://nicher.com.sg/

Looks good for nice breakfast.

AnaR1618 · #**10461** 14-11-2021, 05:40 PM

Always nice to read food recommendation. Thanks so much for sharing.

AhSoonNo1 · #**10462** 16-11-2021, 01:30 PM

Quote:

Originally Posted by AnaR1618

Always nice to read food recommendation. Thanks so much for sharing.

Stay tune for more food.

donten · #**10463** 16-11-2021, 04:53 PM

Quote:

Originally Posted by AhSoonNo1

Chef Jimmy also recommended their Marinated New Zealand Lamb Cutlets ($24.50). Meet 4 Meat uses its own ‘secret’ proprietary blend for the lamb’s marinade. The dish comes with a generous serving of lamb and a sweet balsamic glaze. I was impressed by the quality of the meat – the lamb had just the right level of fat content. Therefore, the lamb remained moist which made for a palatable bite. It had a caramelised char which gave it a touch of smokiness. However, I was unable to taste much of the marinade. The meat did taste quite gamy, but that gaminess was balanced by the sweet and acidic balsamic glaze drizzled on the plate.

This looks delicious. Drooling!

AhSoonNo1 · #**10464** 17-11-2021, 10:30 AM

Chef Chik Review: Legit Cantonese Hawker Food At Haig Road By Ex-Hotel Chef From Hong Kong

Address: 13 Haig Road, #01-36, Singapore 430014
Opening hours: Tue-Sat 12pm to 7:30pm

https://eatbook.sg/chef-chik-haig-road/

Originally from Hong Kong, Chef Chik came to Singapore more than 28 years ago, and was a chef at several hotel restaurants. He then embarked on a hawker journey with his wife, selling a specially curated list of Cantonese fare at Haig Road Market and Food Centre.

I had to get the Steamed Threadfin Belly ($18) as it was esteemed by many. We were told by the lady boss that it is usually steamed with a light soy base, but Chef Chik genially added fermented black beans so that we’d be able to savour something different, since we were having another dish with a similar base. Do note that the steamed threadfin belly is seasonally priced.

Soups are the epitome of comfort food, and Chef Chik’s Cordyceps White Fungus Steamed Chicken Soup ($6) truly hits the spot. I was first greeted with its aroma, beckoning me to take the first sip. It had a light chicken essence and a low hum of herbal fragrance that was not too overpowering. There was just something about the soup that made me continuously reach out for more.

The Steamed Prawns with Chee Cheong Fun ($18) was an off-menu item, and it was specially recommended by the lady boss. If you appreciate strong garlicky flavours, then you’d savour this dish with gusto. The prawns were nested on a bed of chee cheong fun, while being covered with a blanket of fried garlic, chilli padi, spring onions, and parsley.

SibueyJiaLat · #**10465** 17-11-2021, 01:37 PM

Quote:

Originally Posted by AhSoonNo1

Chef Chik Review: Legit Cantonese Hawker Food At Haig Road By Ex-Hotel Chef From Hong Kong

Soups are the epitome of comfort food, and Chef Chik’s Cordyceps White Fungus Steamed Chicken Soup ($6) truly hits the spot. I was first greeted with its aroma, beckoning me to take the first sip. It had a light chicken essence and a low hum of herbal fragrance that was not too overpowering. There was just something about the soup that made me continuously reach out for more.

[

Looks great nourishment.

Dgoo · #**10466** 18-11-2021, 09:23 AM

Quote:

Originally Posted by AhSoonNo1

Chef Chik Review: Legit Cantonese Hawker Food At Haig Road By Ex-Hotel Chef From Hong Kong

Address: 13 Haig Road, #01-36, Singapore 430014
Opening hours: Tue-Sat 12pm to 7:30pm

https://eatbook.sg/chef-chik-haig-road/

Originally from Hong Kong, Chef Chik came to Singapore more than 28 years ago, and was a chef at several hotel restaurants. He then embarked on a hawker journey with his wife, selling a specially curated list of Cantonese fare at Haig Road Market and Food Centre.

I had to get the Steamed Threadfin Belly ($18) as it was esteemed by many. We were told by the lady boss that it is usually steamed with a light soy base, but Chef Chik genially added fermented black beans so that we’d be able to savour something different, since we were having another dish with a similar base. Do note that the steamed threadfin belly is seasonally priced.

Soups are the epitome of comfort food, and Chef Chik’s Cordyceps White Fungus Steamed Chicken Soup ($6) truly hits the spot. I was first greeted with its aroma, beckoning me to take the first sip. It had a light chicken essence and a low hum of herbal fragrance that was not too overpowering. There was just something about the soup that made me continuously reach out for more.

The Steamed Prawns with Chee Cheong Fun ($18) was an off-menu item, and it was specially recommended by the lady boss. If you appreciate strong garlicky flavours, then you’d savour this dish with gusto. The prawns were nested on a bed of chee cheong fun, while being covered with a blanket of fried garlic, chilli padi, spring onions, and parsley.

Up you +12. Thanks