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Tag: #covid

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Travelling in times of COVID (Germany)

This experience is shared from a 10 day stay in Munich and Baden-Baden from the ...
By Singapore Butler
November 15, 2021

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SG Food Series : Italian / Japanese 🇮🇹 🇯🇵 🍝 I disc SG Food Series : Italian / Japanese 🇮🇹 🇯🇵 🍝 I discovered @trattoria_piu_m during the pandemic when they were still located at Orchard Towers (he is now located at Fortune Centre). I loved their appetiser platter and small bites that was available for takeaway. Post lock down, my eating buddy and I trooped down for dinner. Since then we have enjoyed several meals over Italian wines in the company of Chef Jun Matsubara and his wife. 🍝 Chef Jun offers custom made pastas (known as Request Pasta). Just tell him what you like and don't like and he will create something. He also has on his menu the classics like Arrabbiata and Vongole Bianco. 🍝 His homemade dumplings are also a must. The flavours change so check with him was is current. 🍝 A perfect drink nibble would be his plate of Marinated Miso Burrata Cheese. . Chef's Chicken Milanese is made fresh before you. He adds fresh wasabi for the kick (in place of mustard) 🍝 Always a great evening! Please note, Piu M operates as an Izakaya, so drinking IS necessary. Good Italian centric wine list, sake and of course the highball. Cheers! 🍝 #food #foodie #foodiesg #sgdining #sgeats #delish #eeeeeats #delicious #foodcoma #foodspotting #eatingforinsta #igfoodies #instafood #thesingaporefoodbutler #japitalian #pastasg #pium #hiddensingapore 🍝 @trattoria_piu_m
@sushi_masaaki remains one of my all time favourit @sushi_masaaki remains one of my all time favourite sushi restaurants in Singapore. Helmed by Masaaki San who was previously with Hashida and Ishi, a meal here is always consistently good. Service to match too. Thank you. #foodspotting #foodiesg #sushilover #singaporesushi #Japanesechefs #eatsg
SG Food Series : Italian . Pizza with South East A SG Food Series : Italian . Pizza with South East Asia flavours? Head to @4am.pizza . Located at Southside (across from the Rasa Shangri-la Hotel), head here on the weekend for your neo-neapolitan style pizza fix. The team behind 4am is working on a new concept that will be unveiled after the Lunar New Year. Look out for their updates via their IG page. . Some of my favourites: Buah Keluak and parmesan cheese base, otak & kaffir lime leaf. A collab with @nonyabong . The nutty flavour from the buah keluak with the chunku otak pieces and kaffir lime (limau purut) makes this a very shiok Nusantara inspired dish. . Curry pizza. Simple really is best. . Swimmer crab with spicy citrus emulsion. Refreshing and light. Perfect with a glass of white wine. . Indomie pizza. Carb on carb? Yes! it works. Indomie seasoning emulsion enriched with chorizo oil, crispy noodles and a drizzle of hot honey. Shiokness personified. . Wonderful flavours, made to order from a swish looking Moretti oven. Thank you Team 4am.Pizza and Shu for the introduction. . #food #foodie #foodiesg #foodlover #sgdining #sgeats #delish #eeeeeats #delicious #foodcoma #foodspotting #foodpic #eatingforinsta #igfoodies #instafood #foodinstagram #pizza #pizzalife #4ampizza #southsidesg #sentosa #thesingaporefoodbutler . @4am.pizza
Charcoal fried char kway teow at Siam Road in Pena Charcoal fried char kway teow at Siam Road in Penang. Worth the queue. #foodie #charkwayteow #friednoodles #travelfoodblog #foodiesg #sgeats #eatinginpenang #streeteats
Freshly baked egg custard with Ipoh White Coffee # Freshly baked egg custard with Ipoh White Coffee #namheongipoh #ipoholdtown #foodiesg #foodtravels #eggtart #eatinginipoh #eeeeats #heritagefood #mymalaysia
SG Food Series : Italian . Zuzu Kitchen was a COVI SG Food Series : Italian . Zuzu Kitchen was a COVID-19 creation. Julien Li, who hails from the island of Mauritius, found himself making pizza during the pandemic. His friends thought he was good enough to start a private kitchen and they were right. . You may think that an entire meal of various forms of pizza may be too filling but Julian's deft touch makes each pizza light and airy (3 day fermentation, 75% hydration dough) The portion size is also not too large. He uses Italian tipo 00 flour. . The meal kicked off with a lovely Chicory & Persimmon Salad. Chicory may not be for everyone, but this was a great combination, and even a non chicory lover may like it. Konbu and balsamic vinaigrette gave this dish a refreshing touch. . Montanara (crispy fried pizza dough) & Prosciutto . Pizza Teglia. Baked in a tray. Julien served this with porchetta, rocket, fennel salad and salsa verde. Yums. . Pizza Gourmet (created by Simone Padoan of I Tigli) with Anchovy. Loved the smoked anchovies with black olive powder. Pizza Gourmet is when toppings are added after the pizza has been baked. . Napoletana pizzas to end. The onion & sausage is a signature. Brown onion cream, pork sausage, mozzarella, fresh tomato sauce, chilli threads & basil. A great combination. . The menu changes monthly. Julian usually adds a local Mauritian flavour to one of his pizzas. For this meal, it was the Napoletana pizza with Taro & Salted Fish (picture 6). Puréed taro leaf, pickled onion with fresh coriander. Delicious flavours from Julien's homeland. . Thank you @zuzukitchensg . #pizzaitaliana #foodiesfood #homediningsg #sgfood #sgmakan #foodiesg #eeeeeats #privatekitchen #sgeats #foodspotting #igfoodies #zuzukitchensg #pizzaomakase
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