Posts Tagged ‘kurobuta pork’

[CNY 2014] Crystal Jade Golden Palace

*Media Invite*

I guess with the posting of this post, Christmas 2013 is well and truly over. I always have a bit of a problem “letting go” of Christmas. December is such a time of merriment and holiday feel, and the adrenelin rush of making sure all the presents are bought and Christmas plans made. And it all just seems to literally pop and disappear come December 26, but nothing spells end of Christmas as starkly as seeing all the Chinese New Year decorations come up in full force overnight. I think I would very much prefer Chinese New Year to be in February, thank you very much. But that’s not to say that I loath Chinese New Year. I love it in fact! You’ll probably find me writing a similar post about Chinese New Year come February this year!

I had an early taste of Chinese New Year via the media tasting held at Crystal Jade Golden Palace at Paragon Orchard Road, last month in fact. Even though I was in a Christmassy mood then, I must admit that the food that was served was so delicious, I almost contemplated having a Chinese meal for Christmas instead! (In the end I went for Regent Hotel’s Christmas Afternoon tea, one of the best places for afternoon tea in general)

Crystal Jade Golden Palace - (1)

Most people are familiar with Crystal Jade Kitchen, which is the more casual restaurant serving affordable Chinese dishes. But did you know that Crystal Jade also boasts a line of more fine-dining/premium restaurant such as the Crystal Jade Palace Restaurant at Takashimaya, Crystal Jade Premiu at One degree 15 Marina Club Sentosa Cove and Crystal Jade Dining IN at Vivocity. We had our reunion dinner sampling at the Crystal Jade Golden Palace. The restaurant looked really posh, even more so than the Vivocity and Takashimaya one I feel. If you’re looking for a fine-dining Chinese restaurant, you gotta check out Crystal Jade Golden Palace!

Crystal Jade Golden Palace - (4)

First up, some tea to cleanse the palate and sooth the throat

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Rokeby Cafe Bistro at Jalan Riang

*Media Invite*

Jalan Riang is another of those up-and-coming laid-back type street lined with cafes and cool restaurants. I’ve been meaning to check it out for the longest time, but being an Eastie, Serangoon has always been so called off my radar. Well, I finally made it there for lunch on the Saturday just before Christmas at the kind invitation of Rokeby Cafe Bistro.

I was told I could bring a guest, but because it so happened that my parents were with me, I lugged them along for the tasting session well prepared to share everything, and thank god I did because Rokeby was so generous with the food, there was no way the Partner and I could have finished the feast!

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Rokeby Cafe/Bistro is an Australian inspired establishment serving delectable gourmet food and artisan coffee with unique latte art. Coffee beans are freshly roasted from Western Australia and gourmet teas imported from Melbourne. Staying true to its roots, Rokeby serves Australian wines and offers a variety of Australian beer.

I really like the woody tones used in the decor at Rokeby, and of course a pretty Christmas tree during the Christmas season is never a bad thing.

Rokeby Cafe Bistro - Vegemite Glazed Chicken $11.90 and Mushroom Fritters $9 (2)

Mushroom Fritters $9

We left it to Denyse Janz, co-owner of Rokeby to recommend us dishes to try. Rokeby has been reinventing and upgrading itself ever since their opening earlier in 2013. You will find that even the colour theme as change, not to mention tweaks to the menu. Quite a number of dishes we tried were only just introduced into the menu.

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Gastromania Feast @ Far East Square !!!

And what a feast it was! If you think tackling a buffet requires skill, think again! It’s nothing compared to the Gastromania Feast at Far East Square organised by OMY! The makan session lasted FOUR AND A HALF HOURS and saw us chomping through EIGHT restaurants and eateries! I ate enough for breakfast, lunch, dinner and the next day’s breakfast! Seriously, I don’t think I’ll be thinking about food for the next few days….

Far East Square has come a long way. The 61 shophouses that made up most of Far East Square date back 170 years when Telok Ayer Street was a landing site for Chinese immigrants arriving in Singapore by boat. Yes, the river used to come much closer back then. Opened in 1999, it is now a heritage conservation project with a vibrant mix of restaurants, cafes, and pubs, as well as shops, pushcarts and kiosks.

These are the 8 eateries we covered!

  1. Zhou’s Kitchen
  2. SPRING JuChunYuan 聚春园
  3. Garuda Padang Cuisine
  4. Shin Kushiya
  5. Mont Calzone Pizza & Pasta
  6. Mirchi – Taste of India
  7. The Original Hock Lam Street Beef Kway Teow
  8. Oni cupcakes

First Stop : Zhou’s Kitchen

One of Tung Lok’s numerous restaurants, Zhou’s Kitchen is designed to replicate the experience of dining at home. The place feels casual and features all-time Chinese favourites such as Clam Soup with Cabbage, Beancurd with Dried Shrimps and Curry Fish Head.

Zhou's kitchen - Pork shank with mantou (4)

For our Gastromania Feast, we were served 2 humongous platters of pork shank together with piping hot steamed and fried mantous (buns). I can never resist fried mantous and yesterday was no exception! The mantous were pretty good, with a crispy exterior and a fluffy inside.

Zhou's kitchen (2)

Of course, this being a blogger’s meal meant that we all had to have our fill of photo taking first, (almost 5 minutes worth I think!) before the patient waiter could start dividing up the meat for us.

Zhou's kitchen - Pork shank with mantou (3)

Close up shot of the pork shank. I took slices from different parts of the shank. Some bits were really flavourful and tender, almost melting in my mouth. However, other parts were rather tough. It was lucky I took more than one slice because quite a few bloggers had complained about the same thing too.

2nd Stop : SPRING JuChunYuan 聚春园

SPRING JuChunYuan

Next, we hopped across the walkway to SPRING JuChunYuan, which is housed in the building of the former Chui Eng Free School, one of the first chinese free schools in Singapore, established more than 150 years ago. To be frank, I have passed that historic looking building many times over the years, but I hadn’t paid close attention to it so I was quite shocked to find that a restaurant now resides in it!

JuChunYuan itself is brand name with an equally rich heritage, dating back to 1865. Did you know that Fo Tiao Qiang, aka “Buddha Jumps over the Wall” was created at JuChunYuan in Fuzhou China in 1876???? When the restaurant manager told me that, it kind of sent goose pimples down my arm to realise that I was dining at restaurant with such a historic legacy!

SPRING JuChunYuan - Buddha jumps over the wall (2)

This huge tureen of shark’s fin, abalone, scallop, sea cucumber, fish maw and more costs a whopping $1288!!!! The waiter carrying this must be really careful, or else…

SPRING JuChunYuan - Buddha jumps over the wall (6)

And this here costs $128 since this is 1 person’s portion out of a possible 10.

SPRING JuChunYuan - Buddha jumps over the wall

Gotta have a closer shot of the abalone, scallop and sharks fin….

SPRING JuChunYuan - Buddha jumps over the wall (3)

Ok we didn’t get to sample the $128 portion. We did however get to sample some of the renown Buddha Jumps over the wall. There is so much goodness in there that even the blogger sitting next to me who had a sore throat joked that it had been cured. Notice the pretty teapot with the dainty tea cups in the background. I think I drank more than 20 cups of tea in the short span of time because they were oh so dainty!

SPRING JuChunYuan - (3) 

3rd Stop : Garuda Padang Cuisine

Garuda, established in 1976, is supposedly the most successful and one of the largest Padang cuisine restaurants in Indonesia. Together in a partnership with TungLok Group, they have now expanded into Singapore as well.

Garuda Padang Cuisine - Fried chicken with blue ginger floss

We got to sample their signature Fried chicken with blue ginger floss. Each portion usually goes for about $5, but the picture above shows 2 portions. I found the chicken to be average. It was slightly salty, but I suppose if we had tried it with rice, it would be just nice. I liked the blue ginger floss, which had a nice crunchy texture to it and gave the chicken quite a unique flavour.

Garuda Padang Cuisine - Lime Soda

You have to try their lime soda if you go to Garuda. I love the zing that the lime gives to the soda. It was really refreshing!

Garuda Padang Cuisine - Selection of dishes

Many other dishes to choose from…

4th Stop : Shin Kushiya

I am quite well acquainted with Shin Kushiya, having had the opportunity to be invited to the myVillage Shin Kushiya branch some months back. Shin Kushiya is famous for its Kushiyaki. Prior to October 2006 when they first started, there was no other restaurant featuring the Kushiyaki dining concept. Kushiyaki by the way is the Japanese term for “Charcoal-grilled skewers”. Some might ask, what then is Yakitori? Well that refers specifically to charcoal-grilled chicken skewers.

Shin Kushiya

If you visit the Far East Square Shin Kushiya branch, you get to watch the chefs hard at work. Top left photo: Bloggers checking to make sure that their tools of the trade are still working alright…

Shin Kushiya - 4 different types of kushiyaki

Ebi Shiso Maki (Prawns), Buta Bara Yaki Miso (Pork Belly), Black pepper yakitori (chicken), Tomato Maki. The experience this time round was not as fantastic as at myVillage. The yakitori in particular I felt was tough and dry. I still love the tomato maki though. Every mouthful is indeed a burst of sweet flavour and goes so well with the salty bacon wrapped around it. 

Shin Kushiya - Yuzu Cooler

We were served Shin Kushiya’s signature drink, the Yuzu Cooler. It was as good as the previous time and is a definite must order! I just love the citrusy yuzu with the soda water. Makes you feel as if you’re having something healthy…

Shin Kushiya - Kuro Goma Heaven (Black Sesame Ice Cream)

Kuro Goma Heaven Black Sesame Ice Cream – I am not that big a fan of black sesame fillings when it comes to Chinese desserts. Surprisingly, I loved the flavour of this ice cream. It’s like eating green tea ice cream, you either love it or hate it. You are supposed to pair the ice cream with the black sesame paste on the side to get a more intense flavour. But I think, green tea ice cream is still my favourite.

5th Stop : Mont Calzone Pizza & Pasta

Are you still with me at this point??? We were all asking ourselves the same question by the time we reached the 5th stop! But plod on we must!!!

Next up was Mont Calzone Pizza & Pasta restaurant. You can enjoy hearty Italian cuisine at reasonable prices in this laid-back pizzeria. Apparently, all pizza selections can be made into calzones. I’ve only ever tried the calzone once in my entire life and that was in the US. A calzone is like a humongous curry puff, with pizza filling instead of curry of course.

Mont Calzone pizza & pasta - Black Truffle pizza (2)

The Black Truffle pizza. As I’ve said time and again, anything that has an egg looking like that will get me weak in the knees. I was quite glad to be sitting closest to this pizza heh heh heh! Unfortunately, this isn’t the best version of black truffle pizza I’ve eaten. The texture of the pizza was pretty hard such that at one point when I was slicing it, the pizza slice nearly flew off my plate! Also, I could hardly detect the truffle flavour.

After the black truffle pizza, I had to rest a while so I didn’t try out the other dishes. They do look good I must say, especially the sambal marinara pasta, which must be quite unique!

Mont Calzone pizza & pasta - Smoked salmon pizza

Smoked Salmon Pizza

Mont Calzone pizza & pasta -Sambal marinara pasta

Sambal Marinara Pasta

Mont Calzone pizza & pasta - Carbonara

Pasta Carbonara

6th Stop : Mirchi – Taste of India

With renewed vigour, we moved on to Mirchi – Taste of India. Mirchi is owned by the Harry’s Group, and specialises in authentic Northern Indian cuisine, both vegetarian as well as non-vegetarian.

Mirchi - Tandoori platter (2)

We got to sample the Tandoori Non-Vegetarian Kebab Platter which comprises of an assortment of fish tikka, chicken tikka, lamb kebab and prawns spiced with tandoori masala. Of the 4 meat items, I am surprised to say that I actually liked the fish tikka the most! As you know I am so fussy with fish, but this fish here was tender to the bite and tasty! I would have gobbled it all up if I hadn’t had to save space for the other items. The prawns were quite good too. I liked the succulent texture and the spices. The chicken was so so. The lamb was not so good. It tasted dry and lacked flavour. I tried to enhance it by adding some mint sauce to it, but the improvement was only marginal.

Mirchi - Lassitude (Lassi with attitude on the left)

Not a fan of lassi so I shan’t comment further. We were offered some seed looking things that had a minty flavour. Apparently you eat this to cleanse your palate.

7th Stop : The Original Hock Lam Street Beef Kway Teow

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Hock Lam street used to be where Funan Centre is now. Can you see the red fire station right in the middle of the picture? That fire station still stands along Hill street to this day, but sadly, Hock Lam street exists no more. In fact, before the Original Hock Lam Street stall was located in Hock Lam Street, 98 years ago it Tina Tan’s great granddad used to sell his delicious noodles on foot around Chinatown, carrying the heavy pots of soup on his back!

Hock Lam Beef - Tina Tan showing us how to prepare the noodles (3)

Think most people know of this famous Beef Kuay Teow place, especially if you’ve worked in the Shenton Way area. Did you know that it is now being run by the 4th generation? That’s Tina Tan, the 4th generation carrying on her family business. Several years ago, Tina Tan quit her $10k/month job just so that she could continue running the family business. That’s testament to how much love she has for the business, which must have been a huge part of her growing up years as well.

Hock Lam Beef - Original mixed beef kway teow with soup

We got to sample a smaller version of the Mixed Beef Kuay Teow with soup. I have to agree, the soup is damn flavourful! The soup is boiled for 24 hours, and the beef is hand sliced and not machine cut so that the fats are all adequately removed! The soup is therefore flavoured from the meats and not from the fats. Everything is done by them with the exception of the Kuay Teow, which is bought from a special supplier. I just love it when food is cooked the old fashioned way and with love. I don’t mind having to pay more if I know I’m getting quality and not something that is machine made and mass produced.

Hock Lam Beef - Mr Tan

Mr Anthony Tan, Tina’s father explaining the intricacies of his business.

8th Stop : Oni cupcakes

And finally, the last stop!!!

Oni cupcakes was set up in 2008 and offers cupcakes specially designed by in house bakers.

Oni cupcakes (3)

The pretty cupcakes elicited excited squeals from many of the bloggers. Don’t you agree they just look so cute?? I couldn’t decide which flavour to choose so eventually I took the chocolate one with the pink frosting. Unfortunately, I thought the cup cake was pretty average, bordering on dry to be frank. After that, I didn’t want to try anymore.

Oni cupcakes

I can’t get over the fact that they look so darn cute! Whoever Daniel and Jaslyn are, congratulations on your wedding! Maybe I should come back again for a second try.

The End!!!

AND AT LAST, we ended our culinary feast at Far East Square. Special thanks to the OMY team for putting this all together. I had a lot of fun sampling all the food and making friends with the other bloggers. It was definitely a well spent Saturday afternoon. Thanks OMY!

Now excuse me while I recuperate from a bulging tummy and from writing this long post!

Oh Please remember to vote for me at http://contest.omy.sg/let-the-feast-begin-gastromania/. I’m picture number 5, aka 365days2play! You stand a chance to win $50 and you will help me to win $500!!!

Dozo

Warning, this is going to be a very long post with lots of pictures of food!

The other day, I met up with a long time friend for my early birthday celebration. I searched high and low for a good restaurant to go to that wouldn’t require us entering the CBD area since it was a weekday. Somehow, I ended up on Dozo’s website even though I’d never heard of it existence before. They have a 7 course dinner set going at $59.00+++ which seemed pretty reasonable considering that there were SEVEN courses. So just like that, I decided upon this place. Turns out, my friend had already dined there at least 3 times but she didn’t mind going again as she’d enjoyed the previous occasions.

Dozo only serves this 7 course set dinner (6 course for lunch). For each course, there are about 5 choices to choose from. There is no ala carte menu available.

Dozo -  Crispy Pasta

Complimentary crispy pasta strands – Quite nice, tastes like potato/corn chips.

Dozo - Chef Selection Assorted Platter Dozo - Chef Selection Assorted Platter (2)

1st Course – Chef Selection Assorted Platter – I absolutely loved the foie gras on bread puff. It was oh-so-melt in the mouth and slid down my throat way toooo quickly. I wish there was more of it instead of that tiny sliver! Foie gras just tastes so good it takes a bad chef to ruin it! The middle morsel was scallop and the last one was smoked salmon. All very tasty and were excellent as a start to the meal.

Dozo - Beef Tartare with Shaved Parmesan and Truffle Mayo (2) Dozo - Beef Tartare with Shaved Parmesan and Truffle Mayo

2nd Course –  Beef Tartare with Shaved Parmesan and Truffle Mayonaise – The Beef Tartare, which is basically raw beef was very nice. It had a very strong flavour to it, although I wouldn’t call it a raw flavour. I didn’t quite like the mayonaise though, it felt more like curry mayo rather than truffle mayo, and there was just too much of it, which I feel kind of cheapens the look of the dish. I still wanted to finish all the beef tartare so for the last few pieces, I scraped off all the mayo.

Dozo Sashimi Appetiser

 

2nd Course – Sashimi – My friend had this. Looking at the huge slices of fresh fish and the huge amaebi, I was a little regretful that I didn’t order this. But then, I had sashimi for lunch that day. The yellow fish in the middle ( i forgot the name) has a very very interesting texture. It’s like biting into a firm raw fish egg sponge. I tried some and it had a tropical flavour for some reason.

Dozo - Gratinated Escargot with Yuzu Butter

3rd Course – Gratinated Escargots with Yuzu Butter – My friend had this and said it was lovely

Dozo -  Foie Gras Chawan Mushi with truffle slice

3rd Course – Foie Gras Chawanmushi with Truffle Slice – I had originally expected a foie gras slice on top of a normal chawanmushi. Instead, what they have done is to puree the foie gras into the chawanmushi. I love chawanmushi on its own, but what I can say is that foie gras mixed into chawanmushi is even better. I definitely could taste the distinct flavours of the foie gras in each scoop of the heavenly chawanmushi. Of course, had the dish come with a slice of foie gras instead, I wouldn’t have been disappointed either.

Dozo - Mushroom Soup with Truffle

4th Course – Mushroom Soup with Truffle – Seems like Dozo really likes using Truffles to enhance their dishes! That little black thing in the spoon is a sliver of truffle.

Dozo - Clam Soup

4th Course – Clam Soup – I had this, which I thought was very ordinary after all the previous dishes. It was clear soup with clam flavour, but no solid pieces of clam in there. It also had a rather strong seafood taste, which some others may not appreciate. Didn’t like it that the sides of the bowl were stained with the soup = failed presentation.

Dozo - Kurobuta Pork Cheek with Onion Jam (2)

5th Course – Kurobota Pork Cheek with Onion Jam – The pork was very tasty and cooked just right such that it was very tender. Really loved the flavour of the meat. Didn’t like the gratin that they piled onto the pork together with the mayonaise underneath the green gratin. Once again, way too much mayonaise to the point that I had to once again scrape off the mayo. I really liked the caramelised onions on the side. If only this was incorporated into the pork, perhaps that would be better?

Dozo - Kurobuta Pork Cheek with Onion Jam (3)

Here’s a close up shot of the wonderful caramelised onion jam

Dozo - Lobster Gratin, Pumpkin Puree and Asparagus Tips

5th Course – Lobster Gratin, Pumpkin Puree and Asparagus Tips – Interesting to note that both the main courses had the same green gratin.

Dozo - Warm Chocolate Cake with Ice Cream

6th Course – Warm Chocolate Cake – Cake was average. Definitely not near the best that I’ve eaten.

Cappucino Creme Brulee

6th Course – Expresso Creme Brulee – I loved how this was presented. Was very tasty too, the scoop that I stole from my friend.

Dozo - Iced Fruity Refresher

Dozo - Green Apple Mocktail

7th Course – Iced Fruity Refresher (above) and Green Apple Mocktail – I had the iced fruity refresher, and refresh me it did! I was even provided a fork to spear out the cubes of fruit in the drink. My friend had the Green Apple Mocktail which is her favourite in all the drinks that she’s tried here.

Dozo - Seating Area

Conclusions : At first it seems that $59+++ ($71 nett) is a great price for a 7 course meal, and I did think that the 1st few dishes were wonderful and worth the price. However, the soup was a let down. The main course and dessert while nice, gave me the feeling that I could also get these from any other restaurant or cafe. And the vibe of the place…I get the feeling that the restaurant wants to market itself as a fine dining/atas restaurant. But simple details like the presentation of the soup, scratches on the pillars and a totally atrocious toilet (worse than a Chinese restaurant’s toilet!) lowered my impression. To conclude, $59 is not cheap, you get what you pay for.

 

Dozo – Fine Modern Japanesque

491 River Valley Road

#02-02/03 Valley Point Shopping Centre S248371

Tel: 68386966

Lunch: 11-2.30pm ; Dinner 5.30 –10pm

http://www.dozo.com.sg

Old Hong Kong Taste @ myVillage Mall

*Blogger’s Invite*

As part of the myVillage Mall at Serangoon Garden’s tour that I was invited to, (yes I’m STILLLLL writing about it because it was a jammed packed eventful night!) I had the privilege to be hosted to dinner at Old Hong Kong Restaurant. The boss of the Old Hong Kong Restaurant Group made time to join us which was great. Victoria Li, a Hong Konger has lived in Singapore for 10 years. She started the restaurant chain because she felt a lack of authentic Cantonese food in Singapore. It seems us Singaporeans tend to have different demands towards our food, be it due to local South East Asian influences, or perhaps pure ignorance?

For example, have you tried the Salted Egg Yolk Custard buns? These are little buns filled with oozy and liquidy egg yolk custard in them. It seems that Hong Kongers go for the taste of the egg yolk custard. Singaporeans are easier to please, as long as we see that the egg yolk custard is runny and not a hardened mass, we are happy.

Special Dried Longan TeaSpecial Chrysanthemum Tea

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We were first served little cups of Chinese Tea. The tea on the left is a special tea made of dried longan. I love it that the tea stays hot throughout the meal thanks to the tea lights. And the pots are so pretty! Hmmm…I wonder why tea lights are called tea lights? The double walled cups also help retain the heat but can also trick you into believing that your drink isn’t as hot as it is. The tea on the right is made of chrysanthemum and wolf-berries, which we had after the meal.

Fried Prawns in Japanese Wasabi Mayonnaise & Salted Egg Yolk Dressing

Fried Prawns in Japanese Wasabi Mayonnaise & Salted Egg Yolk Dressing $8 – Next, we were served this in a tall glass. The prawns were superb. They were so succulent tasting and had just the right amount of salted egg yolk dressing. I liked it that the amount of wasabi mayo used was in moderation because at some restaurants, there is so much wasabi mayo the prawn is lost in it. If you notice, curry leaves were also added to give an extra fragrance. Delicious!!

If there’s anything negative about this, it’s that I can’t open my mouth large enough to put the entire prawn in, and a glass is not very conducive for me to slice the prawn in half!

Wanton with Chicken in Shark’s Bone Cartilage Soup

Wanton with Chicken in Shark’s Bone Cartilage Soup $9 – Mmmmm if there’s one thing, it’s that the Hong Kongers really know how to make good soup. This soup was made with shark bone cartilege and boiled over numerous hours. Every mouthful was full of milky goodness and collagen. It’s the secret to looking young. If only I had more stomach space to drink it all up!

According to Victoria, if the soup leaves a sticky feeling on your lips, it means it’s been made with real bones. Some other restaurants may cut costs by thickening the soup with milk, which doesn’t leave a sticky feeling on your lips. That’s the trick!

Sautéed Hong Kong Kai Lan with Dried Conpoy (2)

Sautéed Hong Kong Kai Lan with Dried Conpoy $14 – I love the crispy bits on top of the kai lan. Wonder if it’s seaweed or dried kai lan. It’s only the 2nd time I’ve come across the crispy bits, the 1st time being at Zenxin Organic Park. Damn delicious!!

Flaming Kurobuta Pork with Danggui

Flaming Kurobuta Pork with Danggui $22 – The dish arrived literally on fire. Alas I was too slow and I don’t have a picture of that. Each slice of the pork was so tender and flavourful. I finished everything on my plate! It’s a must especially if you like danggui, because the flavour of the danggui is very obvious.

Braised Soon Hock Fish with Shark’s Bone Cartilage Soup (2)Braised Soon Hock Fish with Shark’s Bone Cartilage Soup

Braised Soon Hock Fish with Shark’s Bone Cartilage Soup $8/100gm – The fish was fresh and cooked just right such that it wasn’t tough. I loved the flavourful mushroomy broth that came along with it.

Chilled Avocado Cream with Ice-Cream

Chilled Avocado Cream with Ice-Cream $6 – Okay I have to say this may be an acquired taste. The whole dessert was served up on a glass of dry ice. While the coconut flavoured ice-cream was nice and I would have been quite satisfied to have just that, I found it a little weird that it was placed within avocado cream. I’ve never had ice cream served in this way before. I love avocados very much, but I guess avocado cream and ice cream just doesn’t do it for me.

 

Old Hong Kong Taste

1 Maju Avenue, Singapore 556679

Open EVERY SINGLE DAY of the year

Tel: 68343013

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