Hai Tien Lo at Pan Pacific Singapore has pulled out all the stops and is spoiling diners with 10 exquisite set menus (available from 25 January to 26 February 2021) this Chinese New Year.
Enjoy a glorious array of classic celebratory fare boasting premium ingredients. Highlights include:
🧧Stewed Lobster with Inaniwa Udon in Signature Homemade XO Chilli Sauce
🧧Barbecued Crispy Whole Suckling Pig Stuffed with Glutinous Rice, Wild Mushrooms and Truffle *MY FAVOURITE*
🧧Pan-fried Wagyu Beef Fillet with Chilled Salad in Sesame Sauce
A must-have classic in any Chinese New Year feast, delight in Hai Tien Lo’s signature Premium Wealth Treasure Pot made with 15 stellar ingredients, including Eight Head Whole Abalone, Dried Oysters, Sea Cucumber, Dried Fish Maw, Pork Knuckle, Lobster, Goose Web and more. Available for dine-in or takeaway on http://ppsinshop.com
Call 6826 8240 for enquiries.
同時也有9部Youtube影片,追蹤數超過22萬的網紅Zermatt Neo,也在其Youtube影片中提到,For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zw...
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The Lor Mee at Xin Mei Xiang comes in three sizes($4 to $6). The $5 bowl comes with much more toppings such pan fried fish flakes, braised pork, braised egg, beansprouts, fresh chillies and fresh parsley. I especially enjoyed the fish flakes, with its fresh and clean taste going well with the sauce’s deep umami.
The most famous and important element of Lor Mee is undoubtedly its thick and starchy sauce. Xin Mei Xiang got the sauce consistency just right — it is much lighter and smoother than the sauce of other Lor Mee stalls. The addition of vinegar, chilli sauce and minced garlic is what takes Xin Mei Xiang’s already stellar sauce to legendary status. The chilli adds a nice warmth to the dish, while the vinegar and minced garlic cut through the thick sauce with a hit of acidity.
Read more at:
https://www.misstamchiak.com/xin-mei-xiang-lor-mee/
新美香卤面 Xin Mei Xiang Lor Mee
Address: Old Airport Road Food Centre, 51 Old Airport Road, #01-116, Singapore 390051
Close on Thursday.
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[Johor Bahru] Grand Seafood at Stellar Walk is open for dine in business.
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For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.
For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.
As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.
It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!
Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909
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Great seafood dishes all have something in common: the freshest ingredients are used. Fresh ingredients always have the sweetest and most tender meat, and does not have the fishy aroma and taste that is common in lower quality produce. Located in Old Airport Road Food Centre, Kallang Cantonese Live Prawn Noodles uses only the freshest live prawns to serve up a stellar bowl of prawn noodles!
Continue reading at Miss Tam Chiak: https://www.misstamchiak.com/kallang-cantonese-live-prawn-noodles/
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Mellben Signature is run by Gabriel, whose father runs the original Mellben Seafood restaurant in Ang Mo Kio Avenue 3. Their signature dish is undoubtedly the Claypot Crab Vermicelli Soup. Over 20 crab shells are used in the soup stock, giving it tons of sweetness. An amazing broth, sweet crab meat, and thick springy beehoon, what’s not to love? Just one mouthful, and you’ll fall in love!
Bring your friends and family to Mellben Signature for a stellar seafood feast that you won’t soon forget!
Continue reading at Miss Tam Chiak: https://www.misstamchiak.com/mellben-signature/
Address: 7 Tanjong Pagar Plaza, #01-105, Singapore 081007
Tel: 6220 5512
Opening Hours: Mon to Sat: 11.30am - 2.30pm, 5pm - 10.15pm. Sun: 5pm - 10.15pm
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