Uiii tengok la Baihaqi makan. Ibu dia tengok pun terliur gelagat dia makan Jayer Egg-Shaped Pudding Jelly + Popping Candy dari @keko_group ni. Best sebab dia ala-ala boleh masak egg tu dan makan. Anak-anak boleh buat aktiviti dulu sebelum ngap ngap…hihi Beli kat shopee je : https://shp.ee/ptybx3h?smtt=0.0.9 #marshalizadotcom #BaihaqiIntoTheScene #JayerEggShapedPuddingJellywithPoppingCandy #KekoGroup

(Invited Tasting) To differentiate themselves from the competition, the new-on-the-scene pizza restaurants in Singapore have worked harder and smarter to carve out a strong branding, identity and menu for themselves. Two-month-old @wildchildpizzette at 50 Circular Road (they are directly across from OCBC Centre) is a great example of when all of that comes together awesomely. The centrally-located pizzeria and bar has a solid offering but it’s no surprise given that it is opened by the same folks behind @cichetirestaurant and @barcicheti, both highly popular Italian food joints. Moreover, talk of launching a #pizzeria had been on the back burner for about 8 years (it’s been a lifelong dream of Executive Chef and Co-owner @limyewaun), so you know when the moment arrived, he was bound to make the pizzas really special. His devotion to perfecting Neapolitan-style pizzas has resulted in a very enjoyable chewy, light crust that’s moist and airy as he ferments the dough twice, and at over 60 hours each time. Aun cleverly caps them at 10-inches in diameter at Wild Child Pizzette, so it’s easy to have one all to yourself. There are 7 ready options to choose from as well as a seasonal one, but what I also love is that you can build-your-own pizza from a list of toppings too. They include: onsen egg, black olives, San Daniele ham, salsiccia (sausage meat), strachiatella and anchovies. Besides pizzas, the menu lists many other tempting “Antipizette” to share or hog to yourself. I feel the pairing, alcoholic or otherwise, by Sommelier and Co-owner @ronaldkamiyama is another strong selling point of this place. You can count on this gregarious and charming gentleman’s fun and lateral approach for interesting pours to go with whatever you plan to munch on. So without further ado, let’s run through what @huatkaliao, @gaffie07 and I had: 1. Roasted Cauliflower ($14.50++) - Decked out in coriander, mint and pistachios on creamy labneh, this was a healthy opener. It was lovely with the Rosé from Tuscany, which also complemented the... 2. Roasted Kurobuta Pork Belly ($17++ 200gms / $31++ 400gms) - Magnificent!… ⬇️Continued in Comments⬇️

You can’t and shouldn’t compare what is served here to a classic sushi restaurant because they are simply not the same thing. Although he trained in Japan for a while, to me, Chef Jeffrey is a wisecracking rebel who marches to his own beat. He is unapologetically himself (you should have the audio on when watching my video), and chooses to do what he damn well pleases. How lucky for those of us who lust after Japanese fishes in all their many-splendoured glory. Our Omakase (we paid $130 each but I heard it might be adjusted slightly due to an increase in rent) at @ovenbird_sg began at with a skewer of ginkgo nuts. The first course proper was a Chawanmushi that had a jaw-dropping combo of two kinds of 4-day-aged Sujiko - one with shoyu, the other with Kasuzuke (sake lees), as well as Ankimo (monkfish liver) that’d been cured in two ways - with sake and shoyu. It was one of the most extraordinarily decadent and delicious steamed egg custards I’ve had. I was still talking about the course that came after in reverential tones at the end of dinner. How could I not when it was my first encounter with a white-from-fat Saba?! Its incredible full flavour was a match made in heaven with the red vinegar and ginger rice it came on. Alongside it was a line-caught, Ikejimei (a spike to the brain immediately after being caught) Aji that’d been aged for 3 days and lightly cured, which was really good too. Thanks to @eechong who convinced Chef Jeffrey to save the last of his 8-day-aged Hiramasa for us, we each had a slim piece of the sublime Yellowtail Amberjack to savour. Scored with fine lines, its texture was close to that of crunch. A wild-caught, 5-day-aged Buri was where he turned our attention to next. The aburi Harikami cut was served with a sprinkle of Hokkaido salt first. An equally chunky slab, dabbed with soy sauce, came second, so we could try the fish in different ways. Chef Jeffrey then moved to the belly section of the same Buri which he paired with his housemade ponzu. Sliced from the fattiest part of the belly, the pale pink slab (the equivalent of Otoro for a tuna) resembled a highly marbled Wagyu and melted in the mouth. ⬇️Continued in Comments⬇️