wipouivnn

#yunnans #yunnan

#buffet #singapore #vienna #seafood

Simple Porridge Lunch Buffet at Tasty Loong by Chef Pung, previously from Long Jiang restaurant at Orto Park. Overall, the meal was OK. Can't complain much because the price is actually quite good for this type of ambience. The dishes that we like most is the Fish Collar and Soy Sauce Chicken.

#brunch #seafood #stregis #lessaveurs

#foodcapital #snowcrabs #buffet #singapore

Hilltop Garden Restaurant Ala Carte Buffet

#kumo #buffet #japanese

Updates 17Nov,2021: Received some feedbacks that the servings and quality are no longer as good as the one you see in this video. Could be due to the Covid situation which controls the number of customers a restaurant can sit per table. Lower number of customers, lower profit, lower variety etc. So, go there only if you can lower your expectation.

Impress your relatives and friends this Christmas with our delicious, easy Slow Roasted Lamb Char Siew recipe 🎄 Full recipe: https://themeatmen.sg/slow-roasted-lamb-char-siew/ You heard right! Our recipe is so easy to follow - it's great for first-timers. The sweetness of caramelised Char Siew sauce pairs so well with the savoury lamb meat. We're using Magra Bone-in Lamb Shoulder from Huber's Butchery and its fall-off-the-bone texture will leave everyone wanting more!

Flavourful, marinated meat simmered in tangy, spicy, curry sauce - this is a dish everyone should try for a taste of nostalgic, Eurasian family tradition. A popular home-cooked meat stew served as a traditional Christmas meal in Singapore and Malaysia, this devilishly addictive dish would leave guests wanting more!

Bak Kut Teh means Meat Bone Tea in hokkien. But it's not a tea. The tea came from the chinese tea thats thats enjoyed with this dish. Bak kut teh's origin is quite questionable because it has been a signature local dish in both Singapore and Malaysia. There are stories that trace this back to China's Fujian Province and Hokkien immigrants brought this dish to Singapore and Malaysia back in the 19th century and other account suggest that it was created in Klang, Malaysia. However there's no actual record to support the claim. Back then in Singapore, Hokkien and Teochew coolies are serve bkt made with pork bones and scraps of meat as breakfast and lunch to help regain there energy from the back breaking works. While towkays and the rich have it with premium pork ribs. As Singapore begin to become prosperous, Pork ribs became bak kut teh's main ingredient. Slowly BKT emerge into Hokkien style and Teochew. Both style have superb taste but Teochew style seems to be the more popular one in Singapore. While across the causeway in Malaysia, Hokkien style seems to be dominating.

The easy way to make ABC soup at home with step by step instructions. Don't be confused by the alphabet ABC soup. ABC stands for the vitamins inside this soup. Vitamin A from carrot, help improves vision, reproduction and boost immune system. Vitamin B from potatoes, help reduce risk of stroke, increase metabolism and energy level. Vitamin C from tomatoes, help repair body tissues and more. ABC soup is light, suitable for both cold weather and hot weather. All young, old and very old will love it. Malaysia version of ABC uses chicken bone for obvious reason. China version uses pork bone. In Singapore, either chicken or pork or both are used. ABC soup is also as easy as ABC.

Bak Kut Teh means Meat Bone Tea in hokkien. But it's not a tea. The tea came from the chinese tea thats thats enjoyed with this dish. Bak kut teh's origin is quite questionable because it has been a signature local dish in both Singapore and Malaysia. There are stories that trace this back to China's Fujian Province and Hokkien immigrants brought this dish to Singapore and Malaysia back in the 19th century and other account suggest that it was created in Klang, Malaysia. However there's no actual record to support the claim. Back then in Singapore, Hokkien and Teochew coolies are serve bkt made with pork bones and scraps of meat as breakfast and lunch to help regain there energy from the back breaking works. While towkays and the rich have it with premium pork ribs. As Singapore begin to become prosperous, Pork ribs became bak kut teh's main ingredient. Slowly BKT emerge into Hokkien style and Teochew. Both style have superb taste but Teochew style seems to be the more popular one in Singapore. While across the causeway in Malaysia, Hokkien style seems to be dominating.

Claypot rice is a traditional delicacy from Guangdong Province, China. Claypot cooking existed for thousand of years, there's no record of claypot rice origin. Claypot has very good heat retention properties which allow food to be kept warm longer. This Cantonese rice dish is popular in Singapore, Malaysia and Hong Kong. There tons of different kind of ingredient used in different places. The most popular ingredients used in Singapore are chicken, lap Cheong and salted fish. Claypot rice should also come with thinly burned crust to add an extra level of crunchiness when eating. Traditionally cooked with charcoal giving it a distinctive flavour, however it is hard to find hawker that uses charcoal for their claypot rice.

Pork lard is one of the most used oil in asian cooking as it bring a simple dish to the next level. According to this BBC article

Ingredients for 2 3 Raw Salted Egg Yolk 500g Prawns 30g Cornstarch Egg white from 1 egg Oil enough to drown the prawns 30g butter 10g Garlic (chopped) 1 Chili Padi (chopped) - optional 2 Stalk Curry Leaves 1 tsp Sugar 0.5 tsp Salt Our Mission here at SG Food Memory Lane is to teach and preserve Singapore hawker food recipes through videos.

Singapore BBQ Chicken Wings is one of the most popular supper dish, usually eaten as a side dish. Paired with calamansi lime and garlic chilli (similar to Hainanese Chicken Rice Chilli). Traditionally cooked with charcoal, some hawker stalls still uses it but it's hard to come by, if you some across one, buy two to try, you'll be blown away. Others had switched to electric grill to minimise workload. Due to low profit margin, most of the hawker stall imposed a minimum 2 policy because when you buy 2 vs buying 5-7, the hawkers will provide you with napkin to clean your fingers (chicken wings must use fingers!), disposable plate to hold the chicken, calamansi lime and of course the garlic chilli. naturally if you buy less, the average profit margin will be way lower as compare to someone buying 8 (Huat!). Please buy more to support local hawkers, unless you're not here in Singapore.

This is one of Singapore's most popular Korean BBQ restaurants, always filled with long queues. https://danielfooddiary.com/2021/02/04/obbabbq Make your BBQ night extra special with an order of this premium beef. Double the usual size, an order gives you a plate of 180g of meat for your grilling pleasure.

These honey barbecue chicken wings are really yummy and easy to make. Just marinate them for at least 4 hours but preferably overnight and then just pop them in the airfryer or oven. These are perfect for your parties or just marinate them ahead of time and you can enjoy these delicious chicken wings any time.

In Singapore, you will find a BBQ Chicken Wings stall in almost every hawker centre. And for good reason as well. These wings are sweet and savoury, and grilled over hot charcoal for that smoky flavour. These wings will always make an appearance in any Singaporean BBQ get together.