Looking for mooncake this Mid Autumn, why not grab them from Purple Cane 紫藤. Purple Cane offers you a wide variety of mooncakes with different packaging that caters to your needs. What I love about their mooncake is they are affordably priced, beautiful packaging, less sweet and also offering FREE Shipping within West Malaysia with a minimum spend of RM100. And this year; they have retained 12 of its best sellers (Red Bean with Green Tea Mooncake, Dates Paste Green Tea Mooncake, White Lotus Paste Green Tea Mooncake, Black Sesame Green Tea Mooncake, Assorted Nuts Green Tea Mooncake, Jasmine Tea White Lotus Paste Mooncake, Teh Kurang Manis Mooncake, White Tea Purple Potato Lotus Paste Mooncake, Rose Tea Bambook Charcoal Lotus Paste Mooncake and Non-Vegetarian’s Nanyang Kaya Butterfly Pea Flower Tea Mooncake) with 2 new (Herbal Tea Egg Pu Er Mooncake and Red Bean Paste with Dried Tangerine Peel Pu Er Tea Mooncake) tea-infused mooncake flavors to be chosen from. Use "MFOODIE10" to enjoy RM 10 OFF from your purchases on Purple Cane’s website. Buy now @ https://www.purplecane.my/?ref=MCSPamela #mooncake #MidAutumnFestival2021 #malaysianfoodie #Eatdrinkplayislife #eatdrinkkl #purplecane #tea #mooncakemalaysia

// 板 神 | 𝗚𝗼𝗱𝗼𝗳𝗧𝗲𝗽𝗽𝗮𝗻𝘆𝗮𝗸𝗶 𓈏 ⁡ - $𝟐𝟔𝟖𝟎 (𝐟𝐨𝐫 𝟐 𝐩𝐞𝐨𝐩𝐥𝐞) - ⁡ 𝐚𝐩𝐩𝐞𝐭𝐢𝐳𝐞𝐫, 𝐬𝐚𝐥𝐚𝐝, 𝐬𝐚𝐬𝐡𝐢𝐦𝐢 𝟑 𝐤𝐢𝐧𝐝𝐬 ⁡ 𝐚𝐮𝐬𝐭𝐫𝐚𝐥𝐢𝐚𝐧 𝐰𝐚𝐠𝐲𝐮 - 𝐬𝐥𝐢𝐜𝐞𝐝 𝐛𝐞𝐞𝐟 & 𝐬𝐭𝐞𝐚𝐤 the sliced beef was filled with generous amounts of fried garlic and spring onion. despite how aromatic that was it masked the beef flavour completely and i didn’t get to enjoy the wagyu. in comparison the steak cut was a much better option, the thick cut and the sear on the surface retained the fattiness of the beef and each bite was perfectly tender! ⁡ 𝐬𝐨𝐮𝐭𝐡 𝐚𝐟𝐫𝐢𝐜𝐚𝐧 𝐚𝐛𝐚𝐥𝐨𝐧𝐞 just look at how big that abalone was! the softer edges were diced up and cooked in soy sauce and butter. whereas the tougher centre portion was sliced and seasoned with salt and pepper to let the abalone’s flavour shine through as the chef explained. loved the perfect control of the abalone’s texture but there was a bit too much salt and pepper which kinda defeated the purpose. ⁡ 𝐰𝐡𝐢𝐭𝐞 𝐜𝐨𝐝 𝐟𝐢𝐬𝐡 the already incredibly fatty codfish was seared in herb butter which enhanced its flavours. the edges were browned and slightly crispy and that contrasted against the soft and flaky flesh of the cod nicely. ⁡ 𝐩𝐫𝐚𝐰𝐧 the head of the humongous prawn was saved for the fried rice as the chef suggested, and the meat was diced up then cooked in a prawn head sauce for added richness. the prawn was slightly tougher than expected but still very meaty nonetheless. ⁡ 𝐟𝐫𝐢𝐞𝐝 𝐫𝐢𝐜𝐞 the remaining prawn head and its juices were added to this fried rice along with some diced vegetables and minced beef. it was very filling but also very delicious because of how perfectly dry the rice was after being repeatedly fried on the teppanyaki plate. ⁡ 𝐬𝐮𝐠𝐚𝐫 𝐭𝐨𝐚𝐬𝐭 (𝐜𝐨𝐦𝐩𝐥𝐞𝐦𝐞𝐧𝐭𝐚𝐫𝐲) 𝐝𝐞𝐬𝐬𝐞𝐫𝐭 nothing is more delicious than a perfectly caramelised toast with a crunchy layer of sugar and buttery bread beneath it. it’s even more delicious after dipping it into the matcha ice cream! ⁡ 💭 Yums 9/10 Worth 8.5/10 ⁡ 📍 Shop 103, 1/F, Sino Plaza, 255-257 Gloucester Road, Causeway Bay ⁡ ⏰ 11:30am-3pm, 6pm-11pm

(SWIPE FOR MORE PICS) Pic 1 : 麵醬鹹檸檬蒸黃魚 Steamed Yellow Croakers with 20 year old Aged Lemon and Chinese fermented bean sauce キグチの20年塩漬けレモンと発酵大豆ソースの蒸し Pic 2-3: 麵醬鹹檸小黃魚 Steamed Baby Yellow Croakers with same sauce above @ 大班樓Chairman, Hong Kong (Aug - Sep 2021) I left off at new dishes at Chairman since my last chairman series (see past posts in #littlemeg_chairman ), I will continue with what I had till my 98th visit 😛 After the four hand with Hansik Goo, I had two meals that were served with wild yellow croakers in different sizes, steamed with fermented soy bean sauce. These little wild yellow croakers are quite commonly paired with fermented bean sauce which is a specific type of bean sauce with whole yellow beans still retained. (See pic 4). Usually the practice is to smother the fish with substantial amount of bean paste and steamed. But at Chairman, Danny reduced the amount of bean sauce and added their 20 year old aged lemon to enhance aroma (pic 2). The delicate flavor and silky texture of the fish really shone this way! The flesh was so smooth and tender (pic 5), even more than baby ayu. So so good, I cleared the whole fish leaving just the head and spine behind (pic 6-7, I must be a cat in my last life 😂) The version at four hands was using giant brown marbled grouper, a huge fish with firm and bouncy flesh, which is the opposite of the spectrum compared to these yellow croakers. A much strong a Korean fermented bean paste doenjang was used instead to enhance the flavor of the muscular texture (pic 8) heaven! #littlemeg_best2021 _ #littlemeg_hk #littlemeg_chairman #chairman #thechairmanrestaurant #大班樓 #food #foodstagram #foodies #foodpics #instafood #instagramers #amazing #gourmet #iphonesia #photooftheday #bestoftheday #igdaily #theartofplating @theartofplating @gastroart @gastronogram #gourmeffe @gourmeffe @theworlds50best #asias50best #yellowcroaker #wild #fish #steamedfish #agedlemon #fermented #bean