"Be deliriously happy. Or at least leave yourself open to be." - Meet Joe Black 🤍🖤🤎 credit: @amitatsoi

This is Nasi Lemak money can’t buy. Friendship is the only currency it accepts and that is why it’s genuinely priceless. So thank you very much @blueskiescottonclouds for spending your free time going to wet markets and buying a multitude of spices to slice, dice and grind, as well as preparing countless other big and small tasks over many, many hours in order to spoil us with this precious gift of a homecooked feast ❤️🤗❤️🤗 And thank you too @happygreedyfoodie and @sk_food_and_travel for complementing her incredible spread with your own very shiok Beef Rendang. @huatkaliao and I count ourselves extremely blessed to have spent that evening in your company and indulging in one of the tastiest Nasi Lemak ever. And to be frank, even though all the fancy meat dishes on the table were faultless, I would have been deliriously happy if @blueskiescottonclouds had just served the basics of her fragrant, light and fluffy rice with sambal (she pitched it perfectly in terms of spiciness, savoury and sweet), crispy ikan bilis, a fried egg with a runny yolk, and slices of cucumber. Fantastic they all were, and enough they would have been 😋😋😋 #veronicaphuaeats #homecooked #nasilemak #dinnerwithfriends #dinnerathome #malayfood #sgfoodies #sgfoodie #igfood #igfoodie #tastespotting #instasg #foodiesofinstagram #foodporn #foodlover #foodstagram #foodie #instaeat #foodspotting #foodporn #singapore

(Hosted) First thing’s first, heartiest congratulations to Chef-owner @malcolmleeee on his marriage! This meal we had at @candlenutsg took place a couple of days before he got hitched, and not that it’s related, but it was a spread of gastronomic genius. Although most of Chef Malcolm’s dishes are deeply rooted in tradition and family recipes, what sets them apart is how he interprets them and incorporates contemporary techniques to enhance every facet of flavour. Trust me when I say you’ll be so absorbed in eating, conversations can’t help but cease. We started with drinks (the elegant “tie guan yin” tea with lychee won us over with its low-key sweetness) and a trio of small bites. While I enjoyed the mini Kueh Pie Tee filled with clams, pounded laksa leaf, coconut oil, shallots and grated roasted candlenut, I was absolutely smittened by the fluffy-light Fried Mantou crowned with itek sio, green chilli, tamarind and shallots. And as always, the charcoal-grilled Snake River Farm Kurobuta Pork Neck #Satay glazed with kicap manis was smoky, well-marinated, tender and juicy. I found my heart racing over the arrestingly good Pong Tauhu Soup. In the savoury broth so highly concentrated in prawn, pork, tau cheo and garlic goodness, were soft meatballs made with swimmer crabmeat, prawns, tauhu and pork, as well as the stuffed taupok and white radish flower. I am sure I can finish a pot of this, with or without that killer sambal belachan. The second stage of the meal involved several small bowls (the portions were meant for 2 pax to share), each cradling a different deliciousness but with one thing in common - they all made me deliriously happy! The dishes served were a mix of classics and the new: 1. Mackerel and Prawns Otah Lodeh - The seafood otah was wrapped with Beijing cabbage and tau pok. It came in a turmeric and dried shrimp lemak sauce topped with crispy fried spiced tempeh. 2. Banana Flower #Kerabu - Shredded up, the succulent crunch of the banana bud was mixed with ikan bilis, local herbs and coconut in a dressing of ulam raja, lemongrass and mint for a most mouthwatering Asian salad. ⬇️Continued in Comments⬇️