@mcitymissshortcakes I can’t decide between doughnuts/ bombolinis so I picked my all-time favourites. I enjoy every flavor. Fat, pillowy, dense yet chewy. Tasty.👌🏻Imagine warm doughy bread with explosive sweet filling.✨They are generous with their filling. Will I reorder? YES. . . 1️⃣ Creme Brulee (Everyone will have their favourite flavours- mine is this for its crispy layer of caramelized sugar that crackles and breaks into pieces when I take a bite.) #amilyyapfavs 2️⃣Pistachio (Legit pistachio taste, prefer this over MichelleYoung’s cz MichelleYoung’s version consists of slight pandan kaya taste.) 3️⃣Pandan 4️⃣Lemon Meringue 5️⃣Biscoff 6️⃣Calamansi 7️⃣Passion Fruit 8️⃣Vanilla . . 📍Jalan Ampang 🔥Enjoy RM12 off with promo code “BEEPJE” (BEEP)

#whatpapaCcooks : Crackling Siew Yoke 脆皮烧肉 ❤️ Ingredients: 1.5kg Pork Belly Seasonings: Ratio 1 : 2 : 3 1tsp White Pepper 2tsp Five spice powder 3tsp Salt Vinegar to brush the skin 1. Score the pork belly meat into segments. 2. Marinate the meat evenly with the seasonings listed above. 3. Scrape the skin with knife to remove excess moisture. 4. Poke the skin with knife of sharp objects (just the skin not the meat). 5. Sprinkle some salt on the skin surface and wait for 10 minutes, allowing it to dehydrate. Wipe excess water. 6. Brush on some Vinegar. 7. Wrap the pork belly with aluminium foil (don’t cover the skin). 7. Place in refrigerator for 72 hours before roasting it in the oven. 8. Preheat oven at 230C and roast it for 45 - 60 minutes (depending on pork belly’s size) 9. Allow it to cool for 10mins before chopping them. Enjoy the crackles! We love dipping it in some Mustard! 😋😋😋 #siewyoke #crackling #cracklingpork #homemade #recipes #crackle

Post-Circuit Breaker and Phase 1 @odetterestaurant crackles with startling energy. From service to food, there‘s a palpable sense of eager exuberance. And that translated into what I will state for the record as the very best meal I have had at Odette to date. As usual, nothing matters more to me than how the food tastes, and throughout that evening, flawlessness prevailed in every course at this #ThreeMICHELINStars restaurant, which so happens to be sitting pretty at No. 1 on #Asias50Best list this year and last. @chef_julien and his team certainly brought their A game and then some. Dinner commenced with Grignotages which comprised of a modern, elegant gougère with comte cheese, a delicate smoked aubergine tartlette and house-cured sardine cradled in a crisp shell. The Signature Mushroom Tea with Cep Sabayon blanketed by @manjimuptruffles followed. I enjoyed the hit of deliciously-prepared earthy aromas very much. When the breads appeared, I almost shed a tear of joy, and went at them like my life depended upon, alternating between the very special olive oil and whipped butter to enjoy them with. Arriving next was Marukyo Uni to be partaken in two ways, with spot prawn tartare and Kristal caviar on a mussel cloud, and a dainty sandwich. I did as told - to start with the former, move on to the latter then return to finish the former. To say this course stunned would not be inaccurate. Sous Chef Naka (@lifeofacommis) presented the cold Hokkaido scallop with horseradish, dill, and sago seaweed cracker, a dish that silenced our table with its exquisiteness. It was then General Manager Steven’s turn to play “rainmaker” as he shaved a truckload of truffle over what I term a “Thicc French Onion Soup”, a delectable concoction of caramelly-sweet Cevenne onions, 40-months-aged Parmesan, Amontillado sherry and croutons. The Limosin Veal Sweetbread (thymus or pancreas of a calf or lamb) which Chef Julien himself brought into our room, was a revelation. Continued below in Comments...