dari dulu ,klau tringin mkanan korea buatan melayu ,tira akan order dkat @kimchi_saranghae143 .paling fav tira kan kimchi baby octopus dngn kimchi enoki .mmg sdapp sngat!!sbelom ni dok tngok orng korea mkan .tak sangka kakk @kimchi_saranghae143 dh juai .smua jenis mkanan korea ada .sodap pun sdappp ..yang kimchi kobis and kimchi daun bawang tu mmg pedas gila wey .berayaq mataa aku bila mkann.tapi laki aku yang tak minat mkanan korea pun suka dngn @kimchi_saranghae143 ❤️approve laa gitu ehhh ..repeat again and againnn ..tq akakkkkk

Masterminded by @kenloon, @magicsquare.sg in 2018 was a radical venture. The year-long hothouse for the three young chefs he had chosen, proved a breath of fresh air for Singapore’s dining scene. While the trio - Abel Su, Desmond Shen and Marcus Leow, got properly schooled in what it takes to run a successful restaurant, many (me included) were all too happy to pay for the privilege of being their “guinea pigs” month after month. Fast forward to September 2021. After almost three years, Magic Square 2.0 has re-emerged, as a bigger and much slicker machine. Located barely a hundred metres from their original location, one look at this place and you know they mean business. And it is only the beginning, because plans are afoot to re-invest in building facilities to support food processes (fermentation, R&D etc.) all around the restaurant. Chefs Eugene (@abangkau), @jonathan_gan, @lawjiajun and Gail (@hungryatmidnight) were cherry-picked by Ken for this second edition. But the flagging-off honours belongs to alumni and mentoring Chef, Marcus Leow (@markerpenn), who is also @nakedfinn’s Head of R&D. His 9-course menu which runs from September (reserved for family and friends) to end of this October is priced at $168++ per pax (subsequent months’ will be $98++). Reservations will be purely via an online ticketing system that’s due to launch soon, so I suggest stalking @magicsquare.sg for updates. Thanks to Ken’s invitation, I booked 4 seats (they only do counter seating) and got to embark on a most exciting culinary adventure last Friday. It was almost emotional to see how much Chef Marcus has grown in every way. Talent honed with passion and dedication over time, can indeed be formidable. Here is his menu: 1. Snacks - All three dazzled. The Aori Ika (bigfin reef squid) on rice cracker with octopus stock was so creamy due to multiple tiny cuts. My fave was the choux puff made with laksa crust sandwiching confit Indian Halibut, shaved ginger flower and black pepper. The third bite, a sugar snap pea and savoury kaya tartlet, was familiar to those of us who’d visited the first #MagicSquareSg. ⬇️Continued in Comments⬇️

【Summer Picnic Brunch】 Most luxurious picnic in town! Absolutely amazing brunch deal at MO bar with 5-star quality food and service, also comes with free flow champagnes and cocktails, all at $628pp. First greeted by a glass of champagne each and a warm fresh home bread (not a sourdough this time) but a soft bun with loads of seeds and a high gluten texture. The starter platter is absolutely stunning, what a delicious spread of food. The homemade foie gras with cherry jelly is so rich and creamy, perfect spread on toasted buttery brioche which can be refilled! (yes there’s never enough bread for me 🤪) The octopus kimchi salad has my favorite spicy asian flavor, octopus is so tender. Tuna Niçoise salad with sherry dressing is refreshing and the tuna is so generous! One choice of main and the steak is a no-brainer, perfectly cooked gorgeously pink in the center, extremely tender with strong beef flavor all in a tomatoey broth to balance the richness. The spicy crab linguine is perfectly al dente and I love the red chili kick. The sides may be the supporting act but they are as outstanding as the main. Maybe the best tater tots I’ve had, ultra crunchy with hot pillowy potato center and some bacon bites is just heavenly. The sautéed mushroom is mushroom at its best, buttery earthy garlicky so delicious. Then it’s dessert time! Dessert platter to share including A Peach sorbet, Watermelon, strawberry vanilla Mille feuille, chocolate caramel mousse, almond biscuit. Don’t know if I’m just too full or what, the desserts are pretty average and just not particularly memorable. The best dessert is in fact the Chocolate tart with coffee ice cream (a complimentary birthday treat) Definitely one of the BEST brunch deals considering it already includes free flow drinks. Even when we’re not heavy drinkers, just the quality (and quantity!) of food on its own justified the price. It felt like 3 meals in one. • #foodiejojo_western #foodiejojo_central • 🇭🇰 MO Bar (Central) 中環皇后大道中15號置地文華東方酒店大堂 G/F, Landmark Mandarin Oriental Hotel, 15 Queen's Road, Central