Makan!!!

[Drudkh]

any recommenation for high tea?

 

[JediForce4ever]

Meritus Mandarin Hotel.

 

[redstone]

panfried duck liver?!?!?!

thats = faux foie gras!!!!

the traditional french will hate u

1st, they dun use duck liver......but goose
2nd, they dun panfry

the deviant versions and localisation of tastebuds are the originators of panfried foie gras

At least no one can get 'zhu gan' (pig's liver) wrong... ;p

 

[redstone]

Everyone had dinner?

 

[JediForce4ever]

Everyone had dinner?

ya....fried rice..some pretty good lightnings are flashing now..time to get cameras out...

 

[redstone]

Fried white carrot cake, Longhouse, Upper Thomson Road.... Very nice!!!

Not oily at all!

 

[LolliPoP]

panfried duck liver?!?!?!

thats = faux foie gras!!!!

the traditional french will hate u

1st, they dun use duck liver......but goose
2nd, they dun panfry

the deviant versions and localisation of tastebuds are the originators of panfried foie gras

Ops. It's a goose liver, not duck liver. Not pan-fried lah.
Only sea bass is pan-fried!! I don't know how they make it also.
I just know how to eat! ;p

 

[LolliPoP]

any recommenation for high tea?

Cafe Vienna at Royal Plaza

 

[ycchen]

if there is weight loss cafe then there should be a weight gain cafe...
don't miss out any good food.. ;p

 

[Drudkh]

Cafe Vienna at Royal Plaza

how's the spread like? never been there b4.

 

[ycchen]

any recommenation for high tea?

Swissotel The Stamford.. sure very high one.. :bsmilie: :sweat:

 

[Drudkh]

Swissotel The Stamford.. sure very high one.. :bsmilie: :sweat:

i've tried there before some years ago.

 

[redstone]

Swissotel The Stamford.. sure very high one.. :bsmilie: :sweat:

LOL!!!

Si Chuan Dou Hua Restaurant, 60th floor, UOB Plaza 2.
Even higher....:bsmilie:

Tea?
Chinese tea! ;p

 

[Nisa]

Have anyone try the Private Kitchen, Xi yan? I heard quite good reviews about them in the newspapers. They have taken the concept from Hong Kong, and their chef had done training in Hong Kong for 8months before coming here to do this.

:thumbsup:

 

[bowwow]

panfried duck liver?!?!?!

thats = faux foie gras!!!!

the traditional french will hate u

1st, they dun use duck liver......but goose
2nd, they dun panfry

the deviant versions and localisation of tastebuds are the originators of panfried foie gras

point no.1: foie gras means "fatty liver". it can refer to duck liver which would make it "foie gras de canard" or goose liver," foie gras d'Oie". Each has its own characteristic and better suited for different forms of preparation although they're are quite interchangable.

point no.2: foie gras can be pan-fried. it is a traditional and classical way of preparation. Although if you want to talk about really traditional then there's confit, en touchon, mousse, terrine. It can also be roasted whole, pan-roasted, grilled, poached, marinated and served raw, stuffed, as part of a forcemeat, deep-fried or even be made into an ice-cream.

it is not the localisation of local tastebuds that have produced pan-fried foie gras. It has been done this way by the French for years. It is also one of the best ways of appreciating foie gras; where there is a nice crispy crust and a soft, almost molten center. For this method of preparation the liver from the duck is better suited as the taste is more subtle and matches well with the harsh heat treatment of pan-frying.

how do I know all this? I used to be the chef at Amuse Bouche.

 

[redstone]

C'mon... Let's get the ball rolling...

 

[ycchen]

C'mon... Let's get the ball rolling...

i think the ball is punctured already :bsmilie:

 

[redstone]

Aiyoh.... :bsmilie:


Sembawang Hills Hawker Centre (actually at Upp Thomson Rd, AMK). Pasta and Western food stall is superb! :thumbsup:

 

[catseye]

wah ... miss the buffet at the Swissotel Merchant Court .... esp the Durian Pengat!!!!!! ;p

 

[redstone]

Really admire those for eat at hotel restaurants very often...