If you follow my hair journey with @sugardollbynn you will know how many times i buat experiment blonde, brunette, lepastu tersalah potong rambut pastu blonde balik, lepastu brunette balik. eh suka suka hati je. Ada orang cakap “ala rambut memang tebal, boleh la cakap”. rambut i dah botak tepi sebab gugur tautak. Haaa mesti nak cakap i tipu jugak. Hahaha takkan la nak tunjuk. I cover bald spot pakai eyeshadow ya. Tengok last picture. Yang tu lupa nak cover. Aib 🤣 But ever since I use sugardoll a year ago, less hair fall, rambut cepat panjang and the best part is, bald spot makin lama makin hilang. I got back my confidence. Its all about consistency. There’s no such thing as “rambut lebat seawal 7 hari”. Its all a scam. Good thing takes time. I want you to experience the same thing like I did. You’ll never know until you try. And trust me, once you see result, you’ll understand what Ive been saying all this while 💛

#SKxBaking // Freshly baked 3 Layers Brownie Mousse Cake 🎂🧡 swipe to see first & second attempts ~ Check out the recipe in below: Unsalted Butter 30g Sugar 30g @valrhona_asia Dark chocolate 70% 65g/ 1 pack Milk 50ml Egg Yolk 2 Unsweetened cocoa powder @ghirardelli 15g Cake Flour 20g ———————— Egg White 2 Lemon Juice 0.5ml Sugar 30g Salt little ———————— Coffee mousse middle layer: Mascarpone 40g Whipping Cream 100ml + 15g sugar Espresso 40ml / any kind of coffee powder Gelatine leaves 2.5g Sugar 15g for coffee ———————— Top Layer: Whipping Cream 100 ml (original recipe is 160 ml if you prefer a thicker texture) Sugar 10g (original 15g) @hersheys cocoa powder —————————————— Steps: 1. Melt butter and sugar on top of boiled water, once melted, turn off the heat and add with chocolate. 2.Add cold milk (mix until combined), then add 2 egg yolk (stir well) 3.Add the sieved cocoa powder and flour, and mix well 4.Add lemon juice and salt to the egg whites, add sugar in 3 times, and beat until stiff peak (literally no drops) 5.Add the egg whites to the egg yolk paste in 3 times, mix well, and pour into the 6”mold (rise higher if using chiffon mold) 6.Pre heat the oven 170°C / 338°F, bake for 35mins 7.Press the middle into a concave shape (in order to pour the coffee mousse liquid later) and set aside (make sure it’s fully cool down) 8.Add 15g sugar and soft gelatin (melt in ice water around 10mins) to the hot coffee 9.Add 15g sugar with whipping cream, beat the cream until it’s soft and foamy, then add the coffee liquid in portions, add mascarpone and beat until evenly 10.Pour into the middle of the cake, and refrigerate for more than 2 hours 11.Finally, beat the whipping cream and spread it on the cake, sift the cocoa powder as you like • • • • • • • • • • • #hkcafe #coffeeshopvibes #coffeejpg #mbakfotokopi #manmakecoffee #discoverhongkong #anakkopi #masfotokopi #coffeeshopsoftheworld #proudofyourlocalcoffeeshop #coffeexample #coffeeshopvibes #咖啡 #flatlay #topcitybiteshk #hkfoodie #hkfoodblogger #食好西 #吃貨 #beautifulcuisines #caffeineagent #gastronomia #一路食一路post #potraitphotography #timeouthk #coffeesherpa

Finally! Thanks to Karen @thetravellingcow for arranging this meal and for the treat, I finally tried Chef Kazu Hamamoto's omakase, and it's at his newly opened restaurant along Tras Street. 🔸 I've been wanting to visit when he was still at Kisho, but after several hiccups due to covid and operational issues leading to cancelations, I never had the chance to. Expectations were naturally high and this meal exceeded all expectations! It was so good. 🔸 Here's we had for firsf half of the meal: * Ankimo monaka, which I preferred as a cleaner and more 'Japanese' version of the more common foie gras monaka; * Signature Season, comprising of komochi ayu and ayutate which is amazing 'spring roll' filled with sweet ayu, its roe, and the leaves the ayu feeds on; takoyawaraka and tougan which is octopus and its roe; and iwashi maki which is sardines maki; * Yurine (lily bulb) mousse with Russian caviar and bafun uni; * Katsuo Kunsei, which is bonito smoked with straw leaves; * Char-grilled unagi (best one I've had) and fried unagi bones; * Hamo Matsutake soup which was so clean yet so deep in flavour. 🔸 This was before we moved on to sushi, which is a story for next time. It's really so good that I want to be back again soon. I've already rounded up the people, just need the date! 🤗 . #hamamoto #foodphotography #fujifilm #burpple #seaurchin #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #japfoodsg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #寿司#sgjapanesefood #burpplesg #和食 #omakase #sushi #seafood #sgrestaurant #japanesefood #uni #maki #sushisg #sushilover