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【形容食物味道的單字】
1，greasy油腻的 ,
2，fresh新鮮的,
3、tender柔軟的；
4、crispy酥脆的；
5、vinegary酸的 ；
6、spicy辛辣的；
7、hot燙的/辣的 ；
8、sweet甜的；
9、oily油的；
10、fruity水果味的 ；
11、salty鹹的 ；
12、rotten腐壞的 ；
13、delicious美味 ...
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留言跟著打一次，讓自己每日英文進步一點點！
🍷~ Maison Chanterêves Bourgogne 2016, Savigny-lès-Beaune 🇫🇷 HKD $380 per bottle. Amazing wine prices & unique selections here by HK standards.
Produced by winemakers Guillaume Bott & a Japanese lady Tomoko Kuriyama in Burgundy. Very lovely, sophisticated Floral wine, which the bouquet 💐 & fresh red berry fruits totally suited the Italian-Japanese food here, especially the Sakura Masu.
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🔱🐟 Saba Mackerel Bouzushi/Bozushi rolls 鯖寿司 HKD $358 🆗 only this round, as somehow we expected either more Saba freshness, or else more Vinegary & Salt cured type Kansai preservative style, or even a more apparent Aburi 炙り style. This was somewhere in between the above 3 styles..
🌟🌟 桜鱒 Sakura Masu 'Salmon' , Wara Straws Smoked 藁燻製, Finger Lime. Cucumber & Celery Flowers $358 😍😍😋
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【Queen Hollywood, Sheung Wan, HK 🇮🇹🇯🇵 】
Located in Guoco Towers, Ya Lor serves up delicious braised duck rice that won't hurt your wallet! Ya Lor combines delicious hawker fare with the air-conditioned comfort of a shopping mall, topped off with chic decor! The eatery is actually an offshoot of the famous Sean Kee Duck Rice, which has a huge following and is considered one of the best duck rice stalls in Singapore.
The Signature Braised Duck Rice comes with half a braised egg, braised beancurd, braised peanuts and beansprouts, in addition to moist and tender duck meat! All of these was covered in a thick braising sauce, which had a deep richness and sweeter-than-usual finish. The peanuts and beansprouts brought some crunch to the meal, and paired well with the duck. Make sure to grab some sambal chilli, which has a vinegary kick to cut through the richness of the meal!
Read more at:
https://www.misstamchiak.com/ya-lor/
Ya Lor
Address: Guoco Tower #B2-32, 7 Wallich St, S078884.
Close on Sunday.
✅ Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak
🎧 Listen to our podcast at https://www.misstamchiak.com/podcast-chiak-podcast/! We are on Spotify and Apple Podcasts too!
For this episode, we went to The Line to destroy their AYCE Luxury Seafood Buffet! The Line is a Buffet Restaurant at the luxurious Shangri-La Hotel that serves food from a wide variety of cuisines, allowing you to sample Indian, Thai, Western and Singaporean cuisine all at one location. They also have themed nights like Japanese and Seafood Harvest, and in this video, we came on Seafood Harvest night. We have a GIVEAWAY for 1 Dining Voucher for Two, details on my IG post (@zermattneo)
Due to Covid-19, there is no longer a buffet spread to choose from but a menu where you order by dish, a la Minute. They conveniently provide a QR code which you can scan with your phone and order. Their Seafood Platter caught our eye but it turned out to be rather small (intentionally on their part) and would have taken us forever while greatly inconveniencing the staff to serve us an adequate quantity. They graciously acceded to our request for a bigger portion and wheeled out a humongous bowl filled with all the components of the Seafood Platter and with additional Sashimi.
The Giant Seafood Platter consisted of Boston Lobsters, Prawns, Mussels, Oysters, Snow Crab Legs, Snow Crab Claws, Clams and Scallops. It came garnished with lemons and 3 types of sauces, a vinegar sauce, a tabasco-based sauce and a cocktail sauce. While the seafood were largely fresh and juicy, they came with a fluctuating quality. Some were cooked to perfection while others were overdone and rubbery. The prawns were the best part, plump, rarely overcooked and went heavenly with the cocktail sauce.
Furthermore, we sampled the breadth of the options at this buffet, ordering the Western, Singaporean and Lebanese options plus dessert. The standouts would be the Wagyu Beef Bolognese and the Sambal Sotong. The pasta was al dente and the meat sauce was rich with a faux creaminess developed by hours on the pot. The sambal sotong was extremely tender and heavily coated in a delicious, spicy dressing while also pairing well with the sweet and vinegary sauce that came with it.
However, some of the food were rather disappointing like the Oyster Omelette, which was rather bland and came without the signature Oyster Omelette chilli sauce. The Angus Sirloin was also nothing to shout about, a touch on the under seasoned side and lacking flavour. The desserts were the most consistent, all of them being above average at the minimum. I enjoyed the Salty Caramel Choux Puff and the American Cheesecake. The Durian Cake would be a real treat for durian lovers as it had an intense durian flavour to it.
All in all, I certainly ate my money’s worth for a $120 Seafood Buffet. Although there were highs and lows, I still enjoyed the experience and pushed myself to destroy this buffet. The portions here are on the smaller side so as to allow you to order a greater variety and sample as many dishes that The Line has to offer. If you are feeling ravenous yet uncertain about what exactly to eat, look no further than the buffet at The Line!
Visit The Line at:
22 Orange Grove Rd
Lower Lobby, Tower Wing
Singapore 258350
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5 Purvis Street, #01-03, Singapore
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Recipe at: http://www.themeatmen.sg/dumplings-in-chilli-oil
Fresh grounded pork and prawn based dumplings are perfect when paired with the vinegary chilli oil sauce as it cuts right through with hints of spiciness. You definitely able to wolf down a bunch them with noticing as they are so appetizing.
The sauce is also great when tossing with Chinese noodles with a simple topping of spring onions and fried anchovies. You can add some Sichuan pepper oil to add a numbing mala effect to the sauce. Great way to spend an afternoon as family wrapping dumplings together and enjoy them for dinner.
#themeatmensg #simple #delicious #chillioil #dumplings
P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!
材料：
五花腩 350g，粗鹽，植物牛油 2 tbsp，蔥 2，蒜 5，蔥，蒜，生菜，醋辣醬，韓國包飯醬，泡菜，燒酒
做法：
1. 在五花腩上切幾刀
2. 用在錫紙上，加入粗鹽，植物牛油，蔥，蒜，包好
3. 放在鍋內煮20分鐘
4. 將五花腩切片，配以，蔥，蒜，生菜，醋辣醬，韓國包飯醬，泡菜，燒酒食用
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▪ INGREDIENTS:
350g Pork Belly, 5 Whole Garlic, 2 Stem Scallion, Coarse Salt, 2 Tbsp Margarine
▪ DIRECTIONS:
1. Make cuts on 350g of pork belly.
2. Add pork belly on a tin foil and add a sprinkle of coarse salt. Add 2 Tbsp of margarine and add chopped slices of 2 stems of scallions, 5 whole garlics. Cover with tin foil.
3. Add tin-foil covered pork on a pan. Cook for 20 minutes.
4. Cut the pork belly into bite sized pieces. Eat it with cooked scallions, cooked garlic, lettuce, perilla leaves, vinegary red pepper paste, Ssamjang & Kimchi.
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