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  Posted: Aug 22, 2012 12:35 PM FEED
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Initially, I thought the house-made lamb merguez sausage — because I love the spiciness and earthiness of this style of sausage — would be the standout; hence, its place in the foreground. 😂😂😂 Turned out that I enjoyed the rich, silky smooth chicken liver pâté and beautifully fragrant and honeyed Sarawak pineapple compote — the two yellow-hued pots in the background — the most. Such a loser I am. Also, I thought the cili kicap that accompanied the crispy chicken bites was an ingenious touch. Ok, that's all.
All other butter cakes have got nothing on this. Ok, that's all.
Life will always be better because of these three words: nasi goreng belacan. ♥️♥️♥️ Ok, that's all.
Deep-fried bread sandwiched with pork...what's not to love? I will always love you, roti babi. Ok, that's all.
My love, sweet love. Best. Hainanese. Pork. Chop. Ever. Ok, that's all.
Orange lava cake with dark chocolate ribbon...sounds and looks better than it actually tastes. Sadness. But the space is gorgeous. ♥️♥️♥️ Ok, that's all.
Chicken curry...tender meat that fall off the bones just with a slight pry, and packed with fragrant spices. Ok, that's all.
True love is accepting how bad you smell and still lusting over it. 😂😂😂 Ok, that's all.
Be still, my heart. Don't go clogging on me now. Ok, that's all.
Somebody call 911. My heart is overwhelmed by the sheer perfection that are these morsels of deep-fried minced pork + salted fish patties. A little drama hurts no one ok. 😂😂😂 Ok, that's all.
So cute these abacus seeds. Great size, great bite, great flavours, great wok hei. Not-so-great portion. 😂😂😂 Ok, that's all.
Look, Ma! I plated my own lui cha. 😂😂😂 This here is the best lui cha I've ever eaten thus far. Period. Best soup ever. Period. And I don't ever drink lui cha soup. Period. And I forget to take pic of it also. Period. 🙄🙄🙄 Ok, that's all.
I'll be honest. I've never had a thing for kuehs like these. Not only because I'll get (terribly) oily fingers from eating them, but chives make me wanna leaf the dining table. But these...these gorgeous, flawlessly thin-skinned kueh filled with beautifully wok-fried chives or turnip are just fabulous. Melt-in-your-mouth skin gives way to fragrant, textural filling. And that chilli though. So much yaas. Ok, that's all.
This glorious zha leong came stuffed with fish paste. Legit af. Ok, that's all.
True love is nasi lemak with ayam goreng and sambal paru from a food truck parked outside a crowded train station. This then is breakfast. Ok, that's all.
Something sweet, something savoury, something crispy. Prawn and banana encased in light-as-air filo pastry, crusted with oatmeal and deep-fried. Legit af. Ok, that's all.
Pork-less siew mai...a travesty? Not quite, it's actually very well executed! But the bite is just different because pork tends to be firmer as compared to chicken. We make do. Ok, that's all.