G I F T I left @odetterestaurant last Saturday evening with a birthday gift from the good folks at @thecheesehouse_sg. Founded in early 2019 by Antoine, a French-Australian-Canadian cheese master who has been so passionate about cheeses, he trained to be a cheese a master after leaving his previous career. The training took him around farms all over Europe to seek the most superior farms and best cheeses. In the platter gifted to me was a selection that showcased some unique and extraordinarily tasty cheeses. To say they surpassed my expectations would be an understatement. My top 3 would be the astonishingly delicious Walnut Pleasure (a delicate cheese washed with Walnut liquor), the fabulous Truffle Triple Cream (essentially Brillat Savarin with a layer of summer truffle in the middle), and the 48-month-aged Gouda (this stole my heart with its sweetness and unexpectedly huge umami crystals!). That is not to say I didn’t enjoy every bite of the others because for sure I did. There was the Farmstead Reblochon (one of the less fatty cheese that is deceivingly rich and creamy), as well as the cone of Mont Ventoux goat cheese and the Tomme corse de Vannina with Peppercorn. The latter harks from Corsica and is made from sheep’s milk where Vannina, #thecheesehousesg’s farmer, layered on the ground peppercorn. I didn’t notice at first but another surprise lay in wait. Tucked among the wrapped cheeses was a chunk of #honeycomb from the Pyrenees Mountains. It’s meant to be enjoyed with the goat cheese and the one with peppercorn. How lovely! Since it is my birthday, I’ve been given a Promo Code to spread some joy. So, to get 15% off your first purchase from @thecheesehouse_sg (just tap on their link-in-bio to shop), please use: 𝐕𝐞𝐫𝐨𝐧𝐢𝐜𝐚𝟏𝟓 (Note: There is a minimum spend of $120).

So many of you asked for the Dutch Baby recipe I made last weekend! Well here it is. It is deceivingly easy but a good cast iron pan is the key to the “puff” and provide that rustic presentation. Otherwise you can use any round cake pan! Ingredients: 2 tbsp butter to melt on the pan (put in the oven for max. 10 min at 230C) For the batter: 2 tbsp melted butter, cooled 4 eggs 1/3 cup milk 2/3 cup all purpose flour 1 tsp Vanilla extract A pinch of salt Preheat oven to 230C. Once the butter is melted (I used microwave low setting for 30 seconds), put aside to cool down while prepping remaining ingredients. Once oven is 230C, put the pan with butter in the center into the oven. Not more than 10 minutes. Meanwhile blend all the ingredients for the batter and pour into the hot pan. Immediately put back into oven and bake for 20 min. Do not open the oven in the first 15 min or the puff will collapse! Serve with Greek yogurt, berries or fresh fruits, icing sugar and honey drizzled on top if you want more sweetness!

【Great deal at Michelin Chinese resto】 逸東軒又有晚市主餐牌七折優惠 把握機會再黎食晚飯 人均都係大約$370 抵食 明爐蜜汁叉燒係必叫 外面微焦蜜汁香甜 肥瘦均勻 肉質超鬆化 絕對係數一數二的靚叉燒🤩 片皮鴨就食得多 但我更愛片皮雞😍 原隻脆皮雞片出薄脆雞皮 配上蒸薄包皮(薄度夠煙韌👍🏻) 加少許青瓜大蔥同海鮮醬包來食 超滿足 雞沒有鴨咁肥膩所以食多幾件都唔覺漏 仲有兩隻雞全翼😍皮脆肉嫩正到爆 正所謂一雞兩味 其餘雞肉就揀咗用嚟炒飯 飯粒分明鑊氣十足 食唔哂打包第二日繼續食😂 帶子琵琶豆腐 看似簡單但要做得出色好考功夫 外面金黃裡面豆腐仍然非常細滑 再加入魚膠帶子增添鮮味同口感 令人回味 大澳蝦膏唐心菜膽 一上抬已經超香蝦膏味 用砂鍋上更覺惹味 唐心菜膽超爽嫩好高質！ 最後甜品擂沙湯圓就非常失望🤦🏻‍♀️ 明明上次食超正今次先encore 唔知係煮過龍定本身個皮搓得唔好 糯米皮腍到溶 完全冇口感 入口一pat pat的😖 You don’t want to miss the limited time offer of 30% off on a la carte menu at this Michelin Chinese restaurant! Their signature honey glazed barbecued pork (char siu) is to die for, perfectly charred pork with even fat content that is very tender. The Peking Chicken is a unique take on Peking Duck replacing the typical roasted duck with golden fried whole crispy chicken, also served with steamed pancake, cucumber, spring onion and hoisin sauce (the typical Peking Duck condiments). Not only the chicken skin is much thinner hence crispier, it is leaner and less fatty than duck so one can enjoy a few more wraps without being too stuffed. There’s also two bonus crispy chicken wings that is, needless to say, freaking delicious. The rest of the chicken weren’t going to waste, adding into an excellent fried rice. Highly recommend the pan fried tofu and scallop fritters, deceivingly simple but achieving a thin golden skin while tofu within remain silken is a difficult craft to perfect. • #foodiejojo_jordan #foodiejojo_chinese • 🇭🇰 逸東軒 Yat Tung Heen (Jordan) 佐敦彌敦道380號香港逸東酒店B2樓層 Level B2, Eaton HK, 380 Nathan Road, Jordan