(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⬇️

- “I immediately started working even when I just gave birth” 💻 😱 . Today I’m very happy to have @helentoi with me, whose eponymous label @doublewoot_fashion has been around for almost two-decade. We have talked about the changes in the fashion industry, firstborn, integrating work into our lives and many more. #adelechowvideos As we all know due to the pandemic, all industry has been impacted and growing difficultly. It is normal to feel lost at first, but Helen and her team are adapting it and ramp up a strategy to continuously create positive vibes via social media platforms. 🌻 For those who are running a family business, it is important to segregate the work between the members, respect the members and make a decision that’s best for the brand. 💪🏻 it is not easy to be a mom, entrepreneur and content creator and here is what we need to remember: 💫 Embracing your negative emotions, always communicate with your family. 💫 Boundaries are the most important thing when it comes to a family business 💫 “Entrepreneur” is not easy, hard work and passion matter. 💫 For momtrepreneurs, remember to allocate time for your family, and focus on what needs your attention. Let's share this with your momtrepreneur friends and send lots of support to them okay? 🥰❤️

🇭🇰 Kyle & Bain is the latest speakeasy bar tucked away on the mezzanine floor of European restaurant Margo, with award-winning mixologist John Nuggent at helm. We came to taste two of its signature cocktails including the Gimlet which with Japanese gin, mastiha and "truffled lime" brought on a complex savouriness, while the K&B martini here had a touch of hibiscus adding to a nice texture with cider vinegar acidity. This was accompanied by bar snacks which included Russian eggs that was soft on the palate with eel and touch of Kristal caviar, while the Currywurst at its simplicity were delicious compliments to drink offerings. With a name that pays homage to two Scottish engineers who brought ice making technology to the very spot, Kyle & Bain is a beautifully-rendered watering hole of swankiness, with cocktails that like the creations of the eponymous - smooth, audacious and utmost inventive in nature. Kyle & Bain Add.: Shop 6, G/F, The Galleria, 9 Queen's Road Central, Central Tel.: +852 21307731 @kyleandbain @jpnuge #kyleandbainhk #egg #eggs #eggporn #truffle #barfood #hkbars #hongkongfood #hkfoodie #foodblog #igfood #hkig #hkiger #foodie #foodporn #852 #hkfood #homekong #hkfoodblog #hkfoodblogger #hkrestaurant #香港美食 #美食 #食評 #相機食先 #全力食 #吃貨 #中環美食 #食好西 #美食推薦