Sharing Kinki Restaurant & Bar all new menu – Chef Sumo range of easy, pocket-friendly flavor bombs in the form of Onigiri Burgers! @chefsumosg Chef Sumo offers an array of eight burgers, two bundle sets for sharing, and delish sides. Each Onigiri Burger features a base of fluffy egg omelette and lettuce in a cosy pocket of Japanese rice and nori seaweed. We love the hearty Beef Bo$$ (beef yakiniku), 24K Drip (Golden brown fried ebi and salmon roe) and Unagi Wifey (my favorite of the trio, meaty, umami unagi). For something light yet flavorful, go for the Salmon Magic, Health Nut, or Basic Chick! The selection of eight Onigiri Burgers are priced from $7.80+ to $12.80+; delicious bundle deals include 3’s A Partaay! ($30+ for a choice of any three Onigiri Burgers) and The One Of Each ($56+ for one of each flavour-packed Onigiri Burger from the selection, excluding Basic Chick and Health Nut). Buff up the meal with addictive sides such as the Trap Selenur ($15+), featuring tender and golden-brown karaage chicken thigh, and the Casanova ($13+), a local take on nachos with crispy cassava chips topped with guacamole and crème fraiche. Chef Sumo Onigiri Burgers are available for takeaway (pickup) and delivery. Orders can be made through https://delivery.kinki.com.sg Free islandwide delivery with a spend of above $100 using Mastercard - promo code "MCFREE" Get $10 off delivery with a spend of $80 using Mastercard - promo code "MC10" . . . KINKI RESTAURANT + BAR Customs House 70 Collyer Quay # 02-02 S049323

2021 is one of the best year for us. Why? Sebab start je dari awal tahun, kita org dapat menghasilkan projek Telemovie di TV dan Cooking Show! And then setelah 5 tahun bekerja as a content creator, tahun ni kami dah ada office sendiri, staff dan equipment production yg almost lengkap which is benda yg impossible everytime I told Ain. But she always convince me yang semua tu tak mustahil, cuma kita kena lebih kan usaha dan perlu masa 🥺 Syukur sangat dengan rezeki yang diberi 🤲🏻 Thank you Ain Suhada Ahmad, for always with me in no matter situation. Still accepting me when I do wrong, taught me how to be a good people. Happy 2nd anniversary for our marriage and 7 years for our relationship. Love you ebi 😚🤍

(Sponsored Preview) The short story: Starting from today to 30th Oct, @ginzashintosg is serving a $99++ Omakase for both lunch and dinner. The long, interesting story: A protégé of the late Japanese Chef Yoshio Nogawa (he’s known as “the Godfather of Sushi” in Singapore having founded his eponymous restaurant in 1978), Head Chef @ron_newton_leo helms the kitchen at @ginzashintosg. He created this special value menu to mark their first anniversary. Having honed his craft for 28 years, Chef Ron prefers to buy whole fishes to break them down himself for his sushi. He also seasons the shari (the sushi rice) with a housemade vinegar. The other things I learned from Chef Ron during my visit is that a lot of care must be taken when adding vinegar to the rice. Splashing it on with force can cause the grains to break. He also emphasises the importance of forming an air pocket inside each piece of sushi rice. This is to allow the grains to fall apart easily in the mouth, and thus, become one with the fish more easily for greater deliciousness. Even with this $99++ Omakase, the pride he takes in his work is apparent. Here is what you can expect: - Appetiser: Very lovely chilled starter of fresh Ikura, Shiro Ebi and Caviar brightened by yuzu zest. - Sashimi - We enjoyed Kampachi, Chutoro, aburi Hotate (scallop) from Hokkaido and Ama-ebi with freshly grated wasabi. - Grilled - Presented whole in an eye-catching wavy pose, the seasonal Ayu (sweet trout) was coated in salt and grilled. Its creamy flesh tasted even better dipped in the unusual green vinegar sauce. The colour is derived from leaves found on the rivet banks where the Ayu swims. Fun fact: This fish is suppose to smell as sweet as watermelon when it’s freshly caught. - Steamed - The tasty and substantial ball of soft mashed pumpkin with small pieces of scallops and prawns arrived in a pool of luscious sauce. - Sushi - Chef Ron prepared them fully dressed so no additional condiments were required. That day, he served Shima-aji with ginger, Tai with housemade soya sauce,… ⬇️Continued in Comments⬇️