Korang pernah tak beli Granola dekat Pasaraya tapi tak habis, duduk berbulan2 atas ram sebab tak kena dengan tekak melayu. Rasa kembang ke tekak tu bila tengok oat 😣 Granoila dari @granoilabyhoney ni ikut selera tekak melayu korang. Tapi patuh SOP healthy. TAK LETAK WHITE SUGAR DAN BAHAN PENGAWET TAU! Nak kurus, nak banyakkan susu ( utk ibu2 yg breastfeeding), nak tukarkan jajan anak kepada jajan lebih sihat, GRANOILA penyelesaiannya! Mak suka, bapa gembira, anak2 lagi suka. Sebab Granoila ni boleh makan berbagai cara! Tak percaya? Pegi ig @granoilabyhoney utk tgk segala bukti semua peringkat umur boleh makan Granoila ni! Akak cuma nak ingatkan, Kita sebagai manusia ni kena jaga kesihatan sebab badan nak pakai lama deknon!!!Alhamdulillah Dah ada Granoila dari @granoilabyhoney ni. Nak jaga pemakanan dah tak stress dah. Sebelum ni fikir makanan sihat je TAK SEDAP tapi kali ni, GRANOILA ADALAH MAKANAN SIHAT YANG TERLALU SEDAP!! Sesiapa yg nak mulakan hidup sihat tanpa stress dan turun berat badan dengan mudah boleh ke link bio @granoilabyhoney. Gunakan promo code “ASPSALINA 5” untuk dapatkan discount dari @GranoilabyHoney @granoilabyhoney @granoilabyhoney Nak Jana RM500 sebulan dengan Granoila? Link ada dekat Bio juga! Okay akak nak sambung kunyah kat set ni! #buatbekfes2minitje #granoila #ReviewByAspSalina

You can’t and shouldn’t compare what is served here to a classic sushi restaurant because they are simply not the same thing. Although he trained in Japan for a while, to me, Chef Jeffrey is a wisecracking rebel who marches to his own beat. He is unapologetically himself (you should have the audio on when watching my video), and chooses to do what he damn well pleases. How lucky for those of us who lust after Japanese fishes in all their many-splendoured glory. Our Omakase (we paid $130 each but I heard it might be adjusted slightly due to an increase in rent) at @ovenbird_sg began at with a skewer of ginkgo nuts. The first course proper was a Chawanmushi that had a jaw-dropping combo of two kinds of 4-day-aged Sujiko - one with shoyu, the other with Kasuzuke (sake lees), as well as Ankimo (monkfish liver) that’d been cured in two ways - with sake and shoyu. It was one of the most extraordinarily decadent and delicious steamed egg custards I’ve had. I was still talking about the course that came after in reverential tones at the end of dinner. How could I not when it was my first encounter with a white-from-fat Saba?! Its incredible full flavour was a match made in heaven with the red vinegar and ginger rice it came on. Alongside it was a line-caught, Ikejimei (a spike to the brain immediately after being caught) Aji that’d been aged for 3 days and lightly cured, which was really good too. Thanks to @eechong who convinced Chef Jeffrey to save the last of his 8-day-aged Hiramasa for us, we each had a slim piece of the sublime Yellowtail Amberjack to savour. Scored with fine lines, its texture was close to that of crunch. A wild-caught, 5-day-aged Buri was where he turned our attention to next. The aburi Harikami cut was served with a sprinkle of Hokkaido salt first. An equally chunky slab, dabbed with soy sauce, came second, so we could try the fish in different ways. Chef Jeffrey then moved to the belly section of the same Buri which he paired with his housemade ponzu. Sliced from the fattiest part of the belly, the pale pink slab (the equivalent of Otoro for a tuna) resembled a highly marbled Wagyu and melted in the mouth. ⬇️Continued in Comments⬇️

這次很高興可以跟整體造形師(若伊)Roi Wang合作拍攝~ 若伊的IG： @roiww 影片已經發佈在「出門六六」的YT頻道上 這次取景的地點是在大安溪峽谷以及苗栗的類冰島小教堂， 想要呈現一種在曠野的感覺， 若伊也發揮了她整理造型師的專長， 搭配了非常到位的服裝以及飾品， 真的很喜歡這次作品呈現的氛圍～ Photographer｜向詠 / 六便士攝影 Makeup Artist｜蔣美 / White Place 白境/ 影像造型美學 Video｜粒子派對影像所 particle-party Special Thanks｜劉晴天 #出門六六 #SonyAlpha官方合作攝影師 #SonyAlpha #BeAlpha #六便士攝影 #天下CSR雜誌報導 #看見台灣之美