#FastTrack #คาราเมลแมคคาเดเมียคอฟฟี่เค้ก 😍 สปัจน์เค้กรสกาแฟเนื้อนุ่ม☕️ สลับชั้นมาด้วยบัตเตอร์ครีมรสกาแฟ สอดแทรกด้วยแมคคาเดเมียอบ 🌰 ราดด้วยคาราเมลข้นๆ รับประทานกับชาหรือกาแฟ Caramel Macadamia Coffee Cake Spongy coffee cake is dressed in coffee butter cream and macadamia, then drizzled with creamy caramel. Serve with your favorite cup of tea. #pholfoodmafianetwork #pholfoodmafia #เค้กคาราเมล #เค้กกาแฟ #แจกสูตร #goodeats #foodporn #instafood #foodstagram #foodstyling #foodography #recipe #goodtaste #yums #homemade #yummie #foodshare #foodaddict #sweet

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⬇️

(Sponsored Preview) The short story: Starting from today to 30th Oct, @ginzashintosg is serving a $99++ Omakase for both lunch and dinner. The long, interesting story: A protégé of the late Japanese Chef Yoshio Nogawa (he’s known as “the Godfather of Sushi” in Singapore having founded his eponymous restaurant in 1978), Head Chef @ron_newton_leo helms the kitchen at @ginzashintosg. He created this special value menu to mark their first anniversary. Having honed his craft for 28 years, Chef Ron prefers to buy whole fishes to break them down himself for his sushi. He also seasons the shari (the sushi rice) with a housemade vinegar. The other things I learned from Chef Ron during my visit is that a lot of care must be taken when adding vinegar to the rice. Splashing it on with force can cause the grains to break. He also emphasises the importance of forming an air pocket inside each piece of sushi rice. This is to allow the grains to fall apart easily in the mouth, and thus, become one with the fish more easily for greater deliciousness. Even with this $99++ Omakase, the pride he takes in his work is apparent. Here is what you can expect: - Appetiser: Very lovely chilled starter of fresh Ikura, Shiro Ebi and Caviar brightened by yuzu zest. - Sashimi - We enjoyed Kampachi, Chutoro, aburi Hotate (scallop) from Hokkaido and Ama-ebi with freshly grated wasabi. - Grilled - Presented whole in an eye-catching wavy pose, the seasonal Ayu (sweet trout) was coated in salt and grilled. Its creamy flesh tasted even better dipped in the unusual green vinegar sauce. The colour is derived from leaves found on the rivet banks where the Ayu swims. Fun fact: This fish is suppose to smell as sweet as watermelon when it’s freshly caught. - Steamed - The tasty and substantial ball of soft mashed pumpkin with small pieces of scallops and prawns arrived in a pool of luscious sauce. - Sushi - Chef Ron prepared them fully dressed so no additional condiments were required. That day, he served Shima-aji with ginger, Tai with housemade soya sauce,… ⬇️Continued in Comments⬇️