That’s what Chef Henry of @liufusifangcai - a private dining located in Joo Chiat, does very well. He proved it all over again during my second visit with @huatkaliao @liltune @ckaliva and @666momotaro (thank you so much again Rudy, for sharing your exceptional bottles of wine with us). Kicking off our feast that night was Henry’s signature Black Garlic Chicken Soup. As he had double-boiled the black garlic (fermented in-house himself) with a whole “An Xin Ji” (it’s a premium chicken that he feels has the old-school taste) and two kinds of dried seafood since 8.30am, it was I ntensely fragrant and flavourful. We all had to have two bowls at least of course. As the theme of his food is based on the theme of “not forgetting our roots”, it allows him a wider repertoire. So for our second course, Henry took on a seafood item usually served at celebratory events such as Chinese New Year and birthdays. His “Kam Jing Har Lok” featuring “Ang Kah” prawns from Pontian, has to be the tastiest I’ve come across. It lies in his ingenuity of swopping out the usual ingredient (ketchup) for a less expected one (hawthorn). I was licking and sucking those prawn shells like nobody’s business. From his own Chinese New Year menu came a meaningful Teochew creation featuring “Dua Cai” (mustard greens) and roasted pork belly. It’s named 酸甜苦辣 because it represents life’s complexities as well as the full spectrum of flavours our tongues can discern. This humble-looking stewed vegetable was the favourite of a few of us. We couldn’t get enough of the dazzling soup that was tangy, savoury and sweet with a touch of bitterness from the vegetables. ⬇️Continued in Comments⬇️

Terkini ‼️ Keputusan Mesyuarat Jawatankuasa Tatatertib FAM kali ini telah mengenakan hukuman terhadap pemain dan pegawai Sarawak United yang bertindak luar kawalan semasa perlawanan Liga Premier menentang Negeri Sembilan FC. 1) Sharbinee Allawee (Pemain) ➡️ Penggantungan 5 perlawanan termasuk denda RM7,000 bagi 3 pertuduhan. 2) Amer Saidin (Pemain) ➡️ Penggantungan 2 perlawanan dan denda sebanyak RM2,000. 3) Mohd Badrul Affendy (Pemain) ➡️ Penggantungan 4 perlawanan dan denda sebanyak RM4,000 bagi 2 pertuduhan. 4) Abang Fomay (Pegawai) ➡️ Penggantungan 2 perlawanan dan denda sebanyak RM10,000. 5) Rudy Bujang (Pegawai) ➡️ Penggantungan selama 6 bulan daripada terlibat dengan sebarang aktiviti bola sepak dan denda sebanyak RM10,000. 6) E.Elavarasan (Pegawai) ➡️ Penggantungan selama 12 bulan daripada terlibat dengan sebarang aktiviti bola sepak dan denda sebanyak RM10,000. Walaubagaimanapun, Jawatankuasa telah memutuskan untuk mengguna pakai Artikel 35 Kod Tatatertib FAM di mana hukuman penggantungan tersebut adalah ditangguh terlebih dahulu tertakluk kepada kelakuan baik pegawai ini selama 12 bulan. Jika kesalahan yang sama berulang dalam tempoh 12 bulan selepas penangguhan penggantungan, maka hukuman penggantungan 12 bulan tersebut akan dikuat kuasakan serta-merta terhadap beliau. Kesemua pemain dan pegawai juga diberi amaran keras dan hukuman yang lebih berat akan dikenakan jika mengulangi kesalahan yang sama.

is what sets Wagyu Jin apart. I had an extremely indulgent lunch last Sunday with Rudy Widjaja (@666momotaro) whom, like me, is a patient of Dr. Tina’s (@liltune). He hosted us and her family at @wagyujinsg, one of the Japanese restaurants he co-owns. Opened in April 2021, it is truly the perfect place for those who love #JapaneseWagyu. You can expect to feast on Miyazaki, Omi, Hida and even the notoriously hard-to-get #Yonezawa. Yes, this Wagyu that is counted among “Japan's Three Great Wagyu” along with Matsuzaka and Kobe, is exclusive to Wagyu Jin (and sister sumiyaki restaurant @jinjosg) in Singapore. Executive Chef @makotos1247 who hails from Nagoya, helms the kitchen, and the menus are multi-course sets priced at $118++ / $238++ / $318++ for lunch, and $238++ / $318++ for dinner. There is also a list of add-ons if you are feeling extra hungry (or greedy 😁). The Thin and Thick Beef Tongue were what Rudy ordered for us from this a la carte menu. They were excellent - especially the thick cut which proved more tender and flavourful than I could imagine. We also had a huge and ultra creamy Kumamoto Oyster each as they’d just arrived from Japan the same morning. For the set menus, Rudy chose for us the $318++ and the special that’s purely Yonezawa (also $318++ but requires advance order). The courses were served simultaneously so we could discover their differences. While the chilled appetiser in the former set comprised of langoustine, Murasaki uni, Kristal caviar and dashi jelly in a glass, the latter had only uni with Yonezawa beef, prepared in lightly-cooked and raw forms because Rudy wanted us to try both. I personally preferred the tartare as the silky Wagyu blended more with the sea urchin. Next came the Yakiniku. The $318++ set featured a trio of flash-grilled A5 Miyazaki Wagyu topped with assorted condiments of wasabi, Japanese leeks and house-made kimchi with cucumber. The Yonezawa version had two slices but larger, and they were topped with shaved truffle and the same kimchi. They all tasted sublime. Then it was on to the #Chateaubriand Sando. ⬇️Continued in Comments⬇️