how do i 𝗲𝗮𝘁 𝗵𝗲𝗮𝗹𝘁𝗵𝗶𝗲𝗿 𝘄𝗶𝘁𝗵𝗼𝘂𝘁 𝘀𝗮𝗰𝗿𝗶𝗳𝗶𝗰𝗶𝗻𝗴 𝘁𝗵𝗲 𝘁𝗮𝘀𝘁𝗲? choose the right condiments and sauces! my family & I always 𝘂𝘀𝗲 @wohhupfood 𝗳𝗼𝗿 𝗼𝘂𝗿 𝗰𝗼𝗼𝗸𝗶𝗻𝗴, & I can 𝘁𝗿𝘂𝘀𝘁 𝘁𝗵𝗲𝗺 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗾𝘂𝗮𝗹𝗶𝘁𝘆. my first time trying their 𝗵𝗮𝗶𝗻𝗮𝗻𝗲𝘀𝗲 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 𝗿𝗶𝗰𝗲 𝗽𝗮𝘀𝘁𝗲 & it is legitimately delicious with my brown rice, even without any chicken! i scaled down the portion since i have a smaller family to feed & the sauce sits good in my fridge till next use. use the sauce to marinate some frozen-then-defrosted taukwa before cooking to enjoy a meaty vegan chicken treat! @wohhupfood is 𝗰𝗲𝗹𝗲𝗯𝗿𝗮𝘁𝗶𝗻𝗴 𝘁𝗵𝗲𝗶𝗿 85𝘁𝗵 𝗮𝗻𝗻𝗶𝘃𝗲𝗿𝘀𝗮𝗿𝘆 𝘁𝗵𝗶𝘀 𝘆𝗲𝗮𝗿 and you can 𝗽𝗮𝗿𝘁𝗶𝗰𝗶𝗽𝗮𝘁𝗲 𝘁𝗼 𝘄𝗶𝗻 a set of Ninja Foodi Multicooker worth $499 or Woh Hup 85th year limited edition gift set worth $50! contest details can be found on their website https://bit.ly/WohHup85th or check out the stores for more details! — #WohHup #WohHupFood #85YearsAnniversaryWithWohHup #SupportLocalSG #HainaneseChickenRice #CookingSauce #Condiments #Meatless #PlantBasedMeals #SustainableEating #AnimalCruelty #BeautifulCuisines #EatWideAwake #VeganSG #Vegan #VeganFood #Vegetarian #Flexitarian #Reducetarian #PlantBased #SGEats #SGFoodBlogger #SGBlogger #InstaFoodSG #SGFoodie #Homecooking #Homecook #SGLifestyle

Having withstood two postponements due to the lockdowns, I was beside myself with joy when I finally arrived at the familiar nondescript entrance shoehorned between other Japanese sip-and-sup concepts at Orchard Plaza. I may or may not have been hyperventilating when I stepped through @bistrotetroit’s door. But I will say this - the giddy thrill of being able to enjoy @chef_y.doi_avossouhaits’ cooking again was real. Once my fellow foodies @momofuku @safarislim @szeliang888 arrived, punctually I might add, it was all systems go for the one-man-show extraordinaire. First, he sorted out our drinks, pouring the bottle he recommended (I get why it is a favourite of his - that red was too easy to drink). We then got a glass jar of chilled wasabi cauliflower cream with uni each. My spoon made quite a cacophony trying to reach every last marvelous bit of it. Chef Doi’s housemade breads arrived after and were hoovered up amidst murmurs of admiration. As usual, the brioche was stellar - its subtle sweetness complemented beautifully by the savoury uni and white miso butter. Everyone had the Shima-Aji dressed with pomegranate, nuts and chrysanthemum petals as their first appetiser. It looked simple but was lively in flavour. We chose our second appetiser from a list of four options, and the Ayu was what I selected. A stunner indeed! Packed with roe, the Komochi Ayu had been confit to the loveliest of textures, rendering most of its bones edible, and flesh, a creamy-powdery delight. It was presented with a sauce and Greek mushrooms. Rivaling it in delectability, the Kinmedai which was @huatkaliao’s pick (or should I say, mine, because I wanted to try that too 😆). The flesh was cooked low and slow until a pretty translucence. A quick aburi bestowed it with smokiness that further enhanced its sublimity. Chef Doi’s take on the French classic, the Bouillabaisse, featured a large piece of roasted Amadai, and it was sensational! THE dish of the night for me. I can’t begin to explain how life-changing this felt - the seemingly straightforward act of placing a crispy-scaled fish in a pool of tomato-based sauce with… ⬇️Continued in Comments⬇️

🤟🏼Chalked, locked and ready to rock. Back at the wall finally. Been bouldering all these time, haven't scaled at this height in a decade, plus first experience with the auto belay 😅. Sweaty palms on the first scale for sure. But cheers, to greater heights! #whenyouwerenotlooking #indoorclimbing #camp5climbinggym #camp5 #causalclimbing