No one forgets their first time. Eating @lebonfunk’s Beef Tongue Sandwich, I mean 😆 The power of those layers of quiveringly soft #beeftongue slathered with a just-tangy-enough gribiche (hard boiled egg dressing) between housemade brioche is capable of turning minds inside out in ecstasy, rendering knees to jelly and/or reducing the most sensible adults into a gibbering mess. I speak from experience of course 🤤🤤🤤. Multiply that force when you get it as a set meal. Bundled for 2 pax at $110, it ain’t just a pair of those stupendous AF sandwiches you get but a slew of other glorious items too - all of which Chef-owner @keirin_buck and his team are well-known for. Take for eg. the impeccably presented Charcuterie Selection with four kinds of excellent cured meats in paper-thin slices. Nothing heightens their deliciousness than a dab of mustard and sips of a good wine (by the way, Le Bon Funk is offering 25% off all wines to cheer us up during this entire period when dining-in is on hold). The set I chose is undoubtedly for the meat-lover because it has a chunky slab of uber flavourful Pate Grand Mere as well. @huatkaliao and I found great pleasure in schmearing the fragrant peppery meaty paste on the thick slices of housemade sourdough (yup, those come along too). And ensuring palates are properly refreshed in between the bites of richness, there’s a serving of housemade pickles. I was chuffed to see the set menu’s dessert is none other than the restaurant and wine bar’s sublime Dark Chocolate and Rosemary Caramel Tart topped with roasted hazelnuts. Sensuously silky and full in the mouth, the luxurious ganache has a low-key sweetness mixed with a hint of saltiness which suits me more than just fine. Being greedy (and an admirer of the brilliance at how Chef Keirin’s elevated the humble sago into a really cool and delish savoury snack), I couldn’t resist adding on an order of the moreish Parmesan & Tapioca Fritters either ($16). ⬇️Continued in Comments⬇️

哇！今晚好多同學都摩拳擦掌要考英資班了！ 不管程度如何， 俐媽都希望你去考考看， 才能知道自己英文程度的定位。 如果進了資優班，就和強者一起切磋琢磨砥礪， 因為Diamond cuts diamond. 如果沒有考過，別洩氣， 不能妄自菲薄， 俐媽在英L班陪你一起把英文基本功練好， 將來我們再來練招式，成為武林高手！ 而且別忘了，檢定考著重的是聽力理解， 不全是你的會考英文成績和學校志願所決定的喔！ 今天來學前天直播時學的各種「好」的形容詞～ ——————————————————————— 🆙 俐媽英文教室—好棒棒形容詞篇： 👍🏼 gifted/ talented (a.) 有天分的 —> gifted/elite class 資優班 👍🏼 versatile (a.) 多才多藝的 👍🏼 good/ great/ brilliant/ excellent/ wonderful/ terrific/ awesome/ fantastic/ fabulous/ fantabulous/ splendid/ stupendous/ tremendous/ marvelous/ prime/ superb/ supreme/ divine (a.) 極棒的 👍🏼 remarkable/ outstanding/ eminent/ prominent/ extraordinary/ illustrious/ distinguished (a.) 傑出的 👍🏼 impressive (a.) 令人印象深刻的 👍🏼 phenomenal (a.) 驚人的 👍🏼 honorable/ glorious (a.) 榮耀的 👍🏼 incomparable (a.) 萬可比擬的 👍🏼 unprecedented (a.) 前所未有的 👍🏼 unbelievable/ incredible (a.) 不可思議的 😉 三升一孩子，記不記得我們在直播中教的「超級酷斃宇宙世界霹靂無敵棒！」英文怎麼說？教練可是用這個超威猛單字來形容大谷翔平呢！ ‼️ supercalifragilisticexpialidocious ‼️ 相信大家在暑期課和EEC的表現， 都是超級酷斃宇宙世界霹靂無敵棒！ ———————————————————————- #EEC八月初就要開課囉 #手刀報名速速加入 #俐媽英文教室 #俐媽英文教室好棒棒篇 #俐媽英文教室形容詞篇 #台大明明各科都好棒棒👍🏼 #supercalifragilisticexpialidocious

G I F T Launched around mid May, the @tiffin.bicycle.club is a pop-up by Magic Square alumni, Chef Desmond Shen (@dzzfizz). From what I’ve seen on my Stories and feed, it has been doing really well. For their most recent collab, it was fellow Magic Square compatriot, Chef Marcus Leow (@markerpenn) who did the honours. And I got to savour the fruit of their combined talents and labour thanks to my ever-generous Ah Tee, @szeliang888. Double sets for 4 pax too, no less! Delivered in a metal tiffin carrier (thus, the name), the meal was meticulously presented across all four tiers. It was like nothing I had ever seen. Planning was so well done too with the dishes arranged from lightest to heaviest in flavour, top down. Hence, it was a garden of fresh beef tomatoes occupying the first tier. Dressed in the light acidity of kiwi fruit “leche de tigre” or “tiger’s milk” (a citrus-style marinade from Peru), sambal hijau and fennel pollen, it made for a great appetite-opener. The second tier held rolls of immaculately wrapped white cut pork belly in perilla leaves. They were jazzed up with cincalok, torch ginger, an achar of Japanese turnip and garnish of belimbing for bites of extreme tastiness. Yums. Two of my all-time favourite black ingredients - buah keluak and squid ink, collided in the stupendous carb packed into the third tier. Its heady fragrance matched only by its rich taste - a feat made possible by the clever use of squid liver, fried krill and black lime. Right at the base was a traditional Peranakan item not often seen these days - the “Babi Hati Bungkus” (pork liver and meat wrapped in caul fat lining). To balance the stronger flavour of these meatballs, the chefs served it with a sweetish nangka curry, prawn coral rempah, leaves of sweet cabbage and cubeb pepper, a type of “tailed pepper“ found mostly in Java and Sumatra. P.S. In case you’re wondering, the tiffin carriers (which we washed and dried immediately after our meal) were picked up the next day by @tiffin.bicycle.club’s designated driver. Isn’t it such a charming and environmentally-friendly arrangement?