#แกงลูกชิ้นซาวน้ำ ☺️แรงบันดาลใจจากขนมจีนซาวน้ำ ดัดแปลงให้อยู่ในรูปแบบของเมนูแกงกะทิ สามารถเสิร์ฟร้อนๆ กับขนมจีน หรือข้าวสวย 🍴 Gaeng Look-chin Sao Nam An adaptation from Kanom Jeen Sao Nam which is local dish from the central part of Thailand. This variation served Kanom Jeen, which is fermented rice noodles with savoury coconut sauce, topped with springy fish ball. The coconut sauce can be served on rice as well if Kanom jeen is unavailable in your area. #pholfoodmafianetwork #pholfoodmafia #แกงลูกชิ้น #ขนมจีนซาวน้ำ #แจกสูตร #goodeats #foodporn #instafood #foodstagram #foodstyling #foodography #recipe #goodtaste #yums #homemade #yummie #foodshare #foodaddict #foodaddict

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⬇️

🎂 Heard a lot of positive feedbacks about @pandan_man finally it’s my turn to try it out🤩ordered their signature ‘pandan ondeh ondeh cake’ with mango 🥭of cos extra added on pandan mochi as well😌 How it tastes is defo more important than how it looks! If you don’t aim for those fancyyy cakes, then this is what you should go for. Chiffon was super light, moist and fluffy, cream was generous yet not overly sweet, as you’d find it was slightly savoury, which strikes the balance well. It also topped with palm sugar coated shredded coconut 🥥 just wishing the flavour of panda could be a little bit stronger😋such a delight to sum up our mid-autumn feast. - 👅: 8.5/10 #chubbyfoodie_hk