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Tsunahachi offers fresh skillfully prepared Tempura. Time to get fat!

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I know right. McDonalds. It's a childhood thing, so here I am trying the Samurai Burger.
For those overseas, it has quarter pound beef or chicken patty dipped in teriyaki sauce and lettuce sandwiched between sesame buns.
The sweet sauce is what makes appealing, I Guess.
The fries somehow soggy. Standard drop. Wait was very Long. Like more than 15 min? FAST food? Whyyyyyyyy
Matcha Kakigori. By this humble shop at South Bridge Road serving Hong Kong style desserts.
Not THAT expensive as well, $8.80 with adzuki red beans within dressed with peanut powder and sweet mochi.

Looks very similar to After You though. LOL
Famous Japanese Ramen shop RAMEN NAGI has finally opened in Singapore. 🍜🍜🍜🍜 Have you tried it in Japan?
My Favourite was the Original BUTAO, with creamy Tonkotsu broth and straight thin noodles. Char Shu was also the winner - thin and very tender.

2nd fav is the Black King. Surprisingly, I thought the Red King was too spicy for me 😂

Check out what they have to offer here > http://danielfooddiary.com/2017/10/10/ramennagi/ #DFDSP
Fan of SEAFOOD? Check out "What the Shell" Seafood Buffet Extravaganza from Lime @parkroyalpickering , With Lobsters, Crabs And The Freshest Shellfish.
20% Discount for UOB credit cardholders*. Find out more here > http://danielfooddiary.com/2017/09/21/whattheshell/ #DFDSP
Goodbye PoTeato. Hello Creamier. The popular ice cream cafe has opened its 3rd at the Tiong Bahru hood.
It's gelato was well.... still creamy, though waffles was kind of lacklustre, esp when compared to its other branches. Maybe I just went on the wrong day.
http://danielfooddiary.com/2017/10/13/creamier-tiongbahru/
Sudden cravings for Korean Cafes, and found myself at Changi Airport.
To my surprise, as I have reservations about chain-cafe food, the strawberry cake wasn't that bad at all, soft and fluffy.
Some of the breads looked rather promising.
I like the feeling of being in the airport, even though I am not flying #DFDCake
Man Man has opened its 2nd outlet.
BUT, friends found it way hot with uncomfortable bar stool. It was VERY cramped, so I gave up sitting down and ended up standing (till they gave me another seat). The DUO branch has an in-house exclusive of “DUO Unagi” ($39.40+) in which a bowl contains both Tokutoku Kabayaki (seasoned with Unagi sauce) and Tokutoku Shirayaki (broiled and seasoned with salt). Seems on the expensive side, and the broiled eel wasn’t as impressive as the grilled pieces.

Oh well. http://danielfooddiary.com/2017/08/29/manmanduo/
ANOTHER Tendon shop called Ten Ten.
The Tendon ($13.80, $2 more for ajitama egg tempura) offered an option from one of the three sauces of Original, Yuzu Pepper or Spicy.
You can also request for Truffle Rice at a top up of $1.

In terms of crispiness, I would place Tempura Ten Ten somewhere in the middle among those I tried. It could do with less oiliness, but at least not as soggy as some of the other brands.

Best thing was the deep fried meat patty.
http://danielfooddiary.com/2017/10/13/tempuratenten/
Okay, this Italian gelato cafe is quite legit. The texture was sticky, and the flavours were there.
Had the Pistachio and Chocolate, both were rich with smooth mouthfeel.
Too bad Singapore's weather is too hot, melted way too fast!
This is a *secret* drink from Juicery. No, not the strawberry latte cos that's not so secret anymore. LOL.

A juice and coffee place decorated in (millennial) pink and black, a slight spark of hipster element in the buzzing Lor Telok near the Raffles Place CBD.
It is the on the stretch just next to Boat Quay.

The barista and juice staff were wearing bright pink lab coats, a customised pink La Marzocco espresso machine was on the counter, next to a pink flamingo soft toy, with mirrored menus hanging on pink-tiled walls.

http://danielfooddiary.com/2017/09/29/ajuicery/
Looking for inexpensive Thai food at Toa Payoh? Soi 47 Thai Food offers dishes from $3.00 onwards... Fried Rice with Chicken at $5, Tom Yum Soup With Chicken at $5.50, whole Steamed Seabass at $19!

Find out more here > http://danielfooddiary.com/2017/10/04/soi47/ #DFDSP
Woke up to the news that Restaurant Andre – “Singapore’s Best Restaurant” is Set To Close Feb 2018.
Chef Andre Chiang is also requesting to return his Michelin Stars "I wish to kindly return my Michelin stars and also request to not be included in the 2018 edition of the Michelin Guide Singapore." announced Chef Andre.

Chef Andre and his team will serve their last service at Restaurant ANDRE on the 14th of February 2018.
Certainly some hearts will be broken, yet many happy for his decision on that special day.
I had one of my most memorable interviews (when I was still starting out) with Chef, and indeed the meals at Andre have been nothing short of magical.
Wishing him all the best in his new calling. :) http://danielfooddiary.com/2016/04/06/andre/
2-in-1 Korean Jjigae.
SEORAE @seoraesg Korean Charcoal BBQ Restaurant Opens At Jem, With 2-in-1 Jjigaes And FREE Flow Banchan Station.
What you get are two hearty Korean broths in hot Korean pot, in which you can choose from 5 different options – Kimchi, Gochujang (red chilli), spicy and non-spicy Doenjang (bean paste), and Bulgogi soup base.

Find out more here > http://danielfooddiary.com/2017/08/26/seoraejem/ #DFDSP
It's me and Eggs again. This is from Michelin-starred Mingles.
The Amuse Bouche was already impressive – Mingle’s signature Egg Custard with Sancho Pepper.

Some other fine dining restaurants (Jean Georges, L’Arpège) also boosts of famous egg dishes, and Mingles’ version well deserves its recognition.

A simple looking egg shell, but with surprise after surprise hidden within.

First, you get hints of chorizo and Sancho pepper at the top, followed by silky soft boiled egg yolk surrounded by egg white foam, and cauliflower bits at the bottom.
http://danielfooddiary.com/2017/10/08/mingles/
#DFDSeoul
Cheese Lobster on grill! The street food at Myeongdong is getting more varied.
Anyway, I filmed some of these in winter, some in summer though the stalls are more or less the same, with some different offerings, esp the fruit stalls.
Hope you enjoy this compilation of Myeongdong Street Food! #DFDSeoul

http://danielfooddiary.com/2017/01/11/koreanstreetfood/
Since I had more time in Korea this trip, decided to compile a "Korean Coffee Chains" guide.
Watch the video and let me know which is your Favourite Korean Coffee Place?
http://danielfooddiary.com/2017/09/26/koreacoffeechains/ #DFDSeoul
Tous Les Jours means “everyday” in French.

Even though it serves café fare, it is best known for its baked products.
Some of its signature products include its Cinnamon Rolls, Brioche as well as its Cream Filled Breads.
http://danielfooddiary.com/2017/09/26/koreacoffeechains/ #DFDSeoul
After watching DOTS & Goblin (like so long ago), have to come here right?

The coffee chain is somehow known for being featured in the hit Korean drama series Descendants of the Sun.

However, music is still its unique selling point.

The chain has an exclusive app that provides various benefits to its users such as discounts and is also linked to their digital menu board system.
Some of the stores also hold regular music performances by specially curated artistes and performers. The interior design of the stores is also designed to encapsulate music and bring the café to life.

Noticed it's 3 stories high.
Some of their signature items include bingsu, teas and juices. The best-selling drinks include Honey Grapefruit (6,300 Won), Cube (5,500 Won), Strawberry Cube (5,500 Won), Chocolate Shake (6,800 Won), and Honey Hallabong (6.300 Won). #DFDSeoul

http://danielfooddiary.com/2017/09/26/koreacoffeechains/
Fan of STEAKS? Opus Bar & Grill has introduced a NEW 1-1.2KG Bourbon Whiskey Aged Tomahawk Steak, With FREE FLOW Wine At Hilton Singapore 🥂 .
.
Steak & Wine Promo
2 hour free flow wines from Sun - Thu OR
50% off selected wine by the bottle Fri & Sat
.
Also quote “DFD30OPUS” to enjoy 2 complimentary glasses of Misconception (Smoked Bourbon Whiskey) cocktail with order of the NEW Tomahawk steak.
.

More details here > http://danielfooddiary.com/2017/10/05/opustomahawk #DFDSP