Not letting that languish hit me. Walking into paradise like.. 🚶‍♀️🚶‍♀️🚶‍♀️ •ad• Glad to have Ricola with me whenever I need a breather, so that I can escape to the Ricola Nature Urban Zone or simply step into real Nature, never fail to lift my mood after a busy day! Need that uplift too? It’s Ricola Week on Lazada and you can get up to 35% discount on Ricola products everyday till 23 May. Link in my bio 🦋 #BreatheInNatureSG #ricola #partipost

Languish being the key mood for 2021.

Our feeds are saturated with CHASIU but you haven't lived until you've had the version that @chefvickycheng and @_adam_wong_ created at the long-awaited VEA x Forum Restaurant crossover brunch! Our meal got off to a cracking start with the small bites, including an excellent taro puff. A pairing of chefs with any less chemistry might have found it hard to maintain this standard throughout the meal, but the dynamic duo find a harmonious synergy through their cooking. The result is dish after dish of a true blending of cuisines, with still detectable and sharp notes of the respective cooking styles. 🦐 A meaty mantis shrimp atop of Huadiao jelly (醉瀨尿蝦) is a very VEA-esque twist on drunken chicken. 🦀 King Crab Congee with Chiu Chow Preserved Turnip is perhaps a more conservative dish but boy was it done well! Deep king crab flavour in the congee and smoky chargrilled crab legs work well with preserved turnip 菜脯, hand-brought from Chiuchow, adding a hit of umami. 🐟 Garoupa and rice cakes languish in a crazily addictive sauce, with slow cooked tomatoes and ACTUAL mala. 🦪 Our main attraction was the abalone paired with 🧀 matsutake grilled cheese. 溏心 is probably the only way I can describe the mollusc and that says enough! We were literally grabbing on to more carbs to mop up all that abalone sauce, which is arguably the true test of an abalone dish. Finally, we moved on to (imo) the climax of the meal - Ah Yat signature fried rice with charsiu. 🍚 First, the rice - double-fried with egg in fragrant peanut oil, as well as a host of other ingredients, there is a specific way of stir frying to for perfect texture. And finally - CHASIU zomg!!! 🐖 Good tender chew on meat, the marinade is infinitely complex with usual notes of sweet + savoury but with drawn-out fragrance of aged mandarin peel emerging for a mind-blowing experience. Burnt ends were especially good for added smokiness. Honestly, I still can't comprehend how good this was! Unfortunately this was only available at the crossover brunch - but hey a girl can still pray for this to be served again, no? ———— 📍VEA (⭐) x Forum Restaurant (⭐⭐⭐) ($2800 pp) 🇭🇰VEA (Asia No 34) ———— #dflSheungWan #dflHongKong