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treat you a meal 在 SABAH, Malaysian Borneo Facebook 的最讚貼文

2021-09-28 07:00:49 有 254 人按讚

A stopover at one of the cosy places in Ranau is a must-do when you're on a road trip. At Sabah Tea Resort, you get to treat yourself to organic brewed tea and specialty desserts such as pancakes, scones, and waffles. Nothing is better than to enjoy a great meal basked by the view of Mount Kinabalu!

📸 IG: @msfoodietale
📍 Sabah Tea Resort, Ranau

#sabah #borneo #malaysia #tourism #photooftheday #nature #fun #photography #beautiful #enchantingsabah #travellater #traveltomorrow #foodie #pancake #tea #food

Tags: treat you a meal sabah borneo malaysia tourism photooftheday nature fun photography beautiful enchantingsabah travellater traveltomorrow foodie pancake tea food

SABAH, Malaysian Borneo

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This fan page is an official Facebook page of Sabah Tourism Board dedicated to providing all relevant info, links and images of Sabah, Malaysian Borneo. If you’re planning a trip to Sabah, feel free to browse through our page for traveling tips. If you have been to Sabah and had a great time, feel free to share the love—we welcome you to share comments, images and videos of Sabah on this page.

Kopivosian (Welcome)! Sabah, Malaysian Borneo is for Sabah lovers and Sabahans at heart. This page is also created for you who have never been to Sabah, just so you know what you're missing. Post your queries and get inspired for your next trip to Sabah.

treat you a meal 在 Facebook 的最讚貼文

2021-09-17 16:30:06 有 18 人按讚

Now that the weekend is almost here, it’s time to treat your tum tum to good food!

1. The Night Owl’s Oven Treats
Don’t hold yourself back because they’ve got 10 different flavours of Basque Burnt Cheesecakes and 5 flavours of thick jumbo NYC-style cookies for you to pick from! If you want to try something new, The Night Owl’s Oven Treats should be next on your list, you won’t regret it!

2. Pizza House
If you’re bored of typical pizza combos, you should definitely try Pizza House for some of the most unique combos that you might have not heard of. From Fish & Chip Pizza to Otak-Otak Pizza and even Banana Maple Pizza, their selection is truly special!

3. Li Damansara Jaya
They definitely know how to take comfort food to the next level! Perfect for a cosy meal at home, their take on toast, rice bowls and pastas will leave you wanting more. They’ll be open for dine in from 21st Sept, so support them if you live in the area!

We release new episodes Duduk Rumah Eats every other day so make sure you follow us so you don’t miss out on these makan recommendations. #KitaJagaKita and support our local F&B businesses!

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treat you a meal 在 Le bonheur d'Eunice Facebook 的最讚貼文

By Le bonheur d'Eunice

2021-09-17 10:23:57 有 20 人按讚

Although there are lots of Italian restaurants in Hong Kong, homemade pasta is not so widely popular as making fresh pasta takes patience and attention to the intricate details of the process. However, you can find every dish made in-house from scratch at Casa Cucina & Bar located at Sai Ying Pun. Formerly of Two- Michelin Guide -starred Amber at The Landmark Mandarin Oriental, Hong Kong Executive Chef Anthony Cheung brings a Cicchetti-inspired menu featuring a limited selection of dishes all made in-house. This restaurant has three floors of intimate dining space which looks like a resort hotel, no wonder it has become an Instagram favorite since its grand opening.

雖然意大利餐廳在香港隨處可見，但手工意粉卻不常見，始終複雜製作過程需要一定的耐性，不過位於西營盤的Casa Cucina & Bar就可找到從頭開始自家製作的手工菜式。大廚Anthony Cheung曾任職香港置地文華東方酒店、米芝連兩星法式餐廳Amber，餐牌選取意大利特色小食文化Cicchetti為創作靈感，選擇不算多，但全都是自家製作。餐廳猶如一幢獨立度假屋，擁有三層空間，難怪開張以來已成為IG打卡熱點。

Burrata $105
This appetizer resembles the "red, white, and green" colors of the Italian flag. The softness and delightful milky aroma of buffalo cheese are irresistible. The seasonings allow the delicate flavor of the cheese to shine through. When cut open, the creamy interior of Burrata is revealed as it slowly seeps from the centre like rich cream. It tastes cool and refreshing and that's why is a great choice for appetizer in summer.

這道前菜仿如意大利國旗的「紅、白、綠」三色，水牛芝士的柔軟與芳香就是它最誘人的魅力，奶香佈滿口腔，簡單調味不喧賓奪主，切開時水牛芝士像奶油般柔滑的內芯緩緩滲出，冰涼清新，是夏天一流的開胃菜。

Duck Ragu Pappardelle $178
This pasta with double-seared duck breast chicken, liver parfait and French yellow wine topped with Parmesan is one of the Casa signature dishes. The biggest difference between fresh pasta and dried pasta is the springy texture which offers an al dente bite. Pappardelle goes wonderfully with a hearty, meaty Duck Ragu sauce.

這道鴨胸肉醬意粉是Casa的招牌菜之一，加入雞肝及法國Vin Jaune黃葡萄酒，再撒上巴馬臣芝士，新鮮現造意粉與乾意粉最大的分別就是彈性中帶點煙韌的麵質，挺身富有Al dente咬口嚼勁，寬帶蛋麵極易掛上濃稠肉汁。

Chicken Parmigiana $168
It is a classic Italian dish of breaded chicken breast covered in melty mozzarella cheese and is served with bright and tangy tomato sauce to provide a contrast to the fried cutlets and rich cheese. The coating is flavorful and crispy.

作為一道經典的意大利菜，裹著麵包糠的雞胸肉以半熔的Mozzarella芝士舖面，配合酸酸甜甜的番茄醬，與炸雞和濃郁的芝士形成鮮明對比，外層炸漿香脆可口。

Braised Ox Cheek $218
Slow-cooking is perfect for ox cheek meat which is a thick working muscle. It turns this tough meat into a wonderfully rich and tender delicacy. Ox cheek is braised in red wine, every mouthful is juicy and luscious. It matches in a perfect way with the deep, warm, complex flavours of red wine.

牛面頰肉原是一種厚實的肌肉，所以非常適合用來慢煮，將原本堅韌的牛肉變得柔軟入味，加入紅酒燉煮，每一口鮮嫩多汁，完美搭配紅酒那種深沉、溫暖、複雜的酒香。

Tiramisu $58
Tiramisu is a rich treat blending the bold flavors of cocoa and espresso, the cake melts in the mouth without being too sweet.

提拉米蘇融合了苦香可可和濃縮咖啡粉，蛋糕質感入口即化，不會過於甜膩。

Tofu Panna Cotta $58
This panna cotta does not taste like usual because it is inspired by Hong Kong's favourite "Tofu Fa", made with fresh tofu and topped with a toffee-like-sweet syrup made with red sugar and light soy sauce. Its delicate sweetness and smooth tofu texture make it a perfect treat at the end of a meal.

奶凍與傳統口味有所不同，由於啟發自香港人氣小食豆腐花，奶凍是以新鮮豆腐製成，融合以黃糖及淡豉油製成、如拖肥糖般的甜糖漿，其細膩有層次的甜味和吹風可破的軟滑豆腐質地為晚餐完美作結。

#casacucinahk #casacucina #casacucinabar #SaiYingPun #西營盤 #homemadepasta #手工意粉 #foodie #foodporn #hkfoodie

Tags: treat you a meal casacucinahk casacucina casacucinabar SaiYingPun 西營盤 homemadepasta 手工意粉 foodie foodporn hkfoodie

Le bonheur d'Eunice

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Main Blog: http://cest--lamour.blogspot.hk/ Openrice: http://www.openrice.com/zh/restaurant/userinfo.htm?userid=63419 Ulifestyle Star Blogger: https://blog.ulifestyle.com.hk/blogger/eunicep/ Beautylife Star Blogger: http://www.beautylife.hk/home/?2551 she.com Hottest Blogger: http://blog.she.com/amour Other blogs: http://www.beautyexchange.com.hk/blog/%E2%99%A5Eunice https://girlssss.com/author/eunice/ https://girlab.hk/author/eunicep/

✿◕ ‿ ◕✿contact me: [email protected] http://cest--lamour.blogspot.hk/ http://instagram.com/eunicepppp

treat you a meal 在 Zermatt Neo Youtube 的精選貼文

By Zermatt Neo

2021-05-10 21:21:05 有 82,852 人看過有 1,523 人喜歡

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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Zermatt Neo

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Guy from Singapore that loves to eat :)

treat you a meal 在 Zermatt Neo Youtube 的精選貼文

By Zermatt Neo

2021-03-25 20:31:36 有 76,678 人看過有 1,341 人喜歡

For this episode, we went down to The Feather Blade at Tanjong Pagar to destroy a MASSIVE Feather Blade Steak Platter! The Feather Blade specialises in a single cut of steak, the flat iron. There are only 2 mains at The Feather Blade – 200g of grilled flat iron steak ($21++) and a Japanese-inspired Gyudon Bowl ($28++) with marinated flat iron steak.

My platter consisted of 5 steaks, 2 gyudon bowls, 5 foie gras, 5 scallops, 3 servings of potatoes, 2 bowls of spinach, 2 bowls of corn and 2 off-the-menu burgers. The owner, who also does food photography, masterfully arranged the food into a beautiful display.

Every piece of beef served was cooked beautifully to a medium rare, including the patties. The steak was mostly tender with a bit of bite to it while bursting with flavour. The gyudon steak was marinated in yakiniku sauce, making it slightly sweet and pairing wonderfully with the flavoured gyudon rice.

Each dish was elevated in some way, even the sides. The corn had smoked cream, the spinach was spiced and had cheese added and the potatoes were cooked in beef fat. The secret menu item, their beef burger, was made with beef trimmings and sauced with bearnaise. It was a delicious way to use up leftover parts of beef. They also offer sauces, including unique options like wasabi cream and uni butter, to go with your steak.

Protein-heavy challenges are usually a struggle for me but the food here was worth the effort. Places that specialise in certain cuisines/dishes usually catch my eye and the expertise here in the way they treat their flat iron cut (and their interesting sides and sauces) really shows. They also have a bar where you can pair your meal with refreshing alcoholic beverages. Do visit The Feather Blade for a mouth-watering steak feast!

Visit The Feather Blade at:
61 Tg Pagar Rd
Singapore 088482

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Facebook - https://www.facebook.com/zermattneofls
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For those that are interested in doing ZenyumClear™️ Aligners:
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Use code ZERMATT100 for special discount!

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5 Purvis Street, #01-03, Singapore
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Zermatt Neo

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Guy from Singapore that loves to eat :)

treat you a meal 在 The Family UK Youtube 的最讚貼文

By The Family UK

2021-01-20 06:14:42 有 790 人看過有 52 人喜歡

What makes an essay well-written? Well, every essay needs a good structure, and every good structure needs a good introduction! An essay is like an extravagant meal - you start off with a strong appetiser, and you will be drawn in instantly. Make sure your essay’s 'appetiser' is clear, concise, and gives the reader a teaser of what the essay is all about. And of course, make sure the introduction gives you a good start on the goal of your essay, whether that be to educate, discuss, or persuade!

But don’t pour all of your effort into making a single introduction. The real content of your essay is found in its main body. Again, follow a structure to make it all as clear as possible, but don’t just fill up the paragraphs with meaningless fluff! Like your 'appetiser', your 'main course' must be concise and really fill you up. Dive straight into your topic and explore all the relevant points.

And of course, nothing tops a meal off better than a refreshing dessert! In terms of the essay, your conclusion will be your dessert. The introduction and conclusion are actually quite similar - your dessert is not there just as a goodbye, but it’s there to round everything up and bring things to a logical end. And because it’s the last thing you read, it needs to leave the reader with a good memory of the whole experience - that’s what good conclusions consist of.

So the next time you’re faced with the task of writing an essay, just remember: try and treat your reader to a nice three-course meal at a fancy restaurant for optimal results!

Happy writing,
O. Mukhtar O. Mukhlis
#theomarmukhtar
#BonAppetitEssays
#EssayWritingTips

theomarmukhtar BonAppetitEssays EssayWritingTips

The Family UK

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Mr Dad & Mrs Mom with 3 kids! Omar Mukhtar The Pawsome Lion, Fatimah The Little Miss Diva, Ali The SaltBubba!

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treat you a meal 在 SABAH, Malaysian Borneo Facebook 的最讚貼文

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treat you a meal 在 Facebook 的最讚貼文

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treat you a meal 在 Le bonheur d'Eunice Facebook 的最讚貼文

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treat you a meal 在 Zermatt Neo Youtube 的精選貼文

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treat you a meal 在 Zermatt Neo Youtube 的精選貼文

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treat you a meal 在 The Family UK Youtube 的最讚貼文

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