Posts Tagged ‘dinner’
Supper Club
Posted on: May 9, 2013
- In: Food
- 2 Comments
At a place which shall not be named, so just photos to make you hungry.
Yu Shang Inspired Salmon Ceviche
Sashimi grade salmon served with a dipping sauce of plum sauce, Chinese peanut brittle candy, lime juice, coriander & sesame seeds.
Teppei Japanese Restaurant
Posted on: May 5, 2013
- In: Food | Japanese | Reviews
- 6 Comments
This small and cosy 18-seater Japanese eatery has been steadily gaining a reputation for having one of the longest reservation lists for a place of its size. Read the rest of this entry »
Nagomi III
Posted on: December 30, 2012
- In: Food | Japanese | Reviews
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Mitsuba
Posted on: August 11, 2012
- In: Food | Japanese | Reviews
- 2 Comments
For those of you who’ve been wondering where chef Peter from Chikuwa Tei went after being MIA early this year, he’s finally opened up a new restaurant called Mitsuba by Yurine Japanese Restaurant.
Moroccan Lamb Tagine
Posted on: June 29, 2012
- In: Cooking | Food | Moroccan
- 3 Comments
Moroccan cuisine is something I’ve always wanted to try after going through the Moro cookbook but instead of visiting a restaurant, I decided to give cooking Moroccan cuisine a try, and so my first dish would be a lamb tagine.
A simple noodle dish
Posted on: June 9, 2012
- In: Chinese | Cooking | Food
- 7 Comments
Ise
Posted on: October 16, 2011
- In: Food | Japanese | Reviews
- 8 Comments
Ise is one of the new entrants into this year’s Tokyo Michelin guide and it specializes in tempura. It has a pretty plain front and it is helmed by just a chef who is also the owner.
Koju
Posted on: September 24, 2011
- In: Food | Japanese | Reviews
- 13 Comments
Unlike Singapore where most of the top Japanese restaurants tend to be cloistered in hotels, in Tokyo even the Michelin 3 star restaurants are hidden down obscure alleys, just a door in the face of an nondescript building.
Gnocchi al pesto
Posted on: June 22, 2011
After making them from scratch, I decided this time to use some store-bought ones to compare with, so I got these from Rustichella.
Risotto al funghi
Posted on: March 3, 2011
- In: Cooking | Food | Italian
- 21 Comments
To make risotto al funghi, the key ingredient to it is the porcini mushroom. It is the king of European mushrooms, known scientifically as boletus edulis, and the robust aroma of the dried porcini mushroom can be really so intense.
Who just ate here