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Thread: Makan!!!

  1. #21
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    Default Re: Makan!!!

    any recommenation for high tea?

  2. #22
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    Default Re: Makan!!!

    Meritus Mandarin Hotel.

  3. #23
    Senior Member redstone's Avatar
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    Default Re: Makan!!!

    Quote Originally Posted by plsoong
    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...

  4. #24
    Senior Member redstone's Avatar
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    Default Re: Makan!!!

    Everyone had dinner?

  5. #25
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    Default Re: Makan!!!

    Quote Originally Posted by redstone
    Everyone had dinner?
    ya....fried rice..some pretty good lightnings are flashing now..time to get cameras out...

  6. #26
    Senior Member redstone's Avatar
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    Default Re: Makan!!!

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

    Not oily at all!

  7. #27
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    Default Re: Makan!!!

    Quote Originally Posted by plsoong
    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!

  8. #28
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    Default Re: Makan!!!

    Quote Originally Posted by Drudkh
    any recommenation for high tea?
    Cafe Vienna at Royal Plaza

  9. #29

    Default Re: Makan!!!

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

  10. #30
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    Default Re: Makan!!!

    Quote Originally Posted by LolliPoP
    Cafe Vienna at Royal Plaza
    how's the spread like? never been there b4.

  11. #31

    Default Re: Makan!!!

    Quote Originally Posted by Drudkh
    any recommenation for high tea?
    Swissotel The Stamford.. sure very high one..

  12. #32
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    Default Re: Makan!!!

    Quote Originally Posted by ycchen
    Swissotel The Stamford.. sure very high one..
    i've tried there before some years ago.

  13. #33
    Senior Member redstone's Avatar
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    Default Re: Makan!!!

    Quote Originally Posted by ycchen
    Swissotel The Stamford.. sure very high one..
    LOL!!!

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

    Tea?
    Chinese tea!

  14. #34

    Default Re: Makan!!!

    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.


  15. #35
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    Default Re: Makan!!!

    Quote Originally Posted by plsoong
    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.
    Last edited by bowwow; 29th October 2005 at 12:36 AM.

  16. #36
    Senior Member redstone's Avatar
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    Default Re: Makan!!!

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

  17. #37

    Default Re: Makan!!!

    Quote Originally Posted by redstone
    C'mon... Let's get the ball rolling...
    i think the ball is punctured already

  18. #38
    Senior Member redstone's Avatar
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    Default Re: Makan!!!

    Aiyoh....


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

  19. #39
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    Default Re: Makan!!!

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

  20. #40
    Senior Member redstone's Avatar
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    Default Re: Makan!!!

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

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