tag:blogger.com,1999:blog-52670425725505668612024-02-20T08:32:20.863-08:00eat now worry laterRachaellhttp://www.blogger.com/profile/08430067885655465391noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5267042572550566861.post-20620381624531771132016-05-23T22:52:00.001-07:002016-05-23T22:52:12.651-07:00Fish & Chips (in) Bondi <div style="text-align: center;">
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After years of hearing and seeing the popular tourist spot <b>Bondi Beach</b> in tv, travel magazines and online, I knew that no matter what, I would have to take some time off to visit this place<strike> if i'm ever</strike> when I'm in Sydney. </div>
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I'm not really one for touristy places. I always believe that the little hidden gems the locals patronise are almost always better than that same one common area/place/monument of interest that 200 different brands of travel guides/books recommend. However being in Singapore, lets face it.. The quality of our beaches are pretty shitty. Coarse grimy sticky sand and murky dull waters. With clear blue skies and water as clear and bright as my future(jk) I knew I had to make it to Bondi no matter what. And I'm glad I did.</div>
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This is a mini compilation of Fish and Chip(becos aussie fish n chips are kickass) spots that I've tried around the Bondi area. This is no way a compilation guide of the best 'fish and chips around bondi' or anything because there are many, far many for me to try during the span of my trip there. But fingers crossed that I will be able to add on to this list in the future when I return to Sydney!</div>
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Now lets get started on this picture heavy post of fried fish and the sea.<br />
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We took an uber from our place to Bondi, and when we were driving up the road/hill and we caught a little glimpse of Bondi, C and I were just gasping in awe like typical asian tourists. But when you live in Singapore, unpolluted scenic beaches with clear water against blue skies are a rare sight ok...<br />
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Bondi is the kinda place that you know even before you go. You see so many pictures of it everywhere that when youre physically standing there taking it all in you're like ' so this is what it is..." The weather was great, windy, sunny, not too warm which made it extra nice.<br />
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The Traditional Chip Shop- Bondi Junction</b><br />
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I did some research on Fish & Chips in Sydney before I landed, and I don't know why but I chose this to be on the list. The Traditional Chip Shop serves British styled fish and chips, and reviews(the brits) said that it tastes really authentic and almost as good as the ones they get back in the UK. Maybe it's my horrible first and only experience with Brit Fish & Chips in Singapore, and after all Fish&Chips are quite a big thing in the UK, so It had to be good right?? </div>
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As G was also in Sydney, I thought why not bring a true blue brit to see if this place really lived up to the positive reviews? If there's anyway I wanna know if its authentic, it would be from the verdict of a British person. </div>
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<span style="text-align: center;"> The store's rather tiny, having only 2-3 proper tables while the rest were bar counter style table tops. Thank god It wasn't crowded when we went or else we would have to wait for a 'proper' table..</span></div>
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So we got A cod and a Haddock, a small curry to dip our <strike>fries </strike>SORRY I MEAN <b>CHIPS</b>... and a drink each which amounted to approx $50AUD. $50aud for fish and chips......</div>
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Wrapped in paper, our large portion of fried fish came sitting on a generous portion of <strike>fries </strike>CHIPS. G said that it tasted very similar to the ones back in the UK so I guess this passed the authenticity test. So now that I can safely say this is brit style it was time for my taste test. </div>
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Portions evidently were generous, the fillets were pretty huge. I guess the big difference between Brit and Regular/aussie style is the batter and of course the <strike>fries </strike>chips.</div>
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Brit style batter is thicker, denser, and crunchy mainly on the ends while regular/aussie batter is lighter, crispier and has a airy crunch throughout the fillet. </div>
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The other obvious difference would be the fries, with Brit ones being thicker and soggier, eaten doused in malt vinegar and salt, while aussie style fish & chips come with tartare sauce and lemon.</div>
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<span style="text-align: center;">Er.. The curry that we got.. there's nothing much for me to say about it. Definitely not traditional asian curries that we are used to (japanese curry is not curry *chants*) but it tasted very very close to a watered down, starch thickened Japanese curry. No full flavours. But at least it was something (kinda) nice to dip the </span><strike style="text-align: center;">fries</strike><span style="text-align: center;"> chips into..</span></div>
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I definitely preferred the Cod better as it was flakier and more moist, which is no surprise since Cod is a naturally fattier type of fish. The haddock was a little dry, I don't know whether its because of the the high heat or over frying. </div>
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If Fish & Chips ain't your thing (shame on you) The Traditional Chip Shop also has burgers, chicken and pies. But why would you go to a Fish & Chippie and NOT order that?</div>
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<!--StartFragment--><b>Address:</b><br />
78 Bronte Rd, Bondi Junction<br />
NSW 2022, Australia<br />
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Phone:<br />
+61 1300 244 774<br />
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Menu:<br />
thechipshop.com.au<br />
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Hours: <br />
Friday 11:30AM–11PM<br />
Saturday 11:30AM–11PM<br />
Sunday 11AM–9:45PM<br />
Monday 11:30AM–10PM<br />
Tuesday 11:30AM–10PM<br />
Wednesday 11:30AM–11PM<br />
Thursday 11:30AM–11PM<br />
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North Bondi Fish</b><br />
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When you have a beach, you have <i>at least </i><b>one</b> snazzy/stylomilo resto/bar/bistro kind place. The kinda semi upscale places to be seen in with people that you flash fake simles at. In Singapore at Sentosa that is probably Tanjong Beach club. At Bondi, it's <b>North Bondi Fish</b>.</div>
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We went to North Bondi Fish on Anzac day, which was an Australian national holiday so unsurprisingly, the place was packed. We tried to get a table but due to the happy boozing chillaxing influx of patrons there was none, so we were told to just hang around the bar and the wait staff would inform us when there's available seating. </div>
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Maybe it's Asian hospitality, or Singaporeans are not as bo-chup as our fellow Aussie friends but the staff here certainly exuded the 'don't disturb me pls' kinda vibe. Unapproachable and we don't even feel obliged or entitled as patrons to ask for something. Instead, we tried our best not to approach or seek for their assistance.</div>
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While the service wasn't impeccable, the food did make up for it. Lamb cutlets were fatty and tender, not overcooked or dried out. </div>
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The fish and chips here are pretty legit. And by legit I mean really yum. My perfect kind of fish and chips are when the batter is light, crunchy enough without being overly dense, and crisp. The fillets of fish would have to be moist, hot, and flaky. Biting into a layer of crunch and then soft, clean tasting fresh fish hits the spot for me and If the fish is done to that standard, I can totally overlook and forgive substandard fries. </div>
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Bondi Icebergs</b><br />
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Located at the OTHER end of bondi beach was the Bondi Icebergs. </div>
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This is the famous swimming pool facing the water that you see on instagram. </div>
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There are 2 main restaurants at the icebergs and I thought it would be really nice to have some grub and beer with this view, and Of course I wasn't wrong!</div>
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I'm not sure if the pool looks big to others in pictures but it did to me. When I was standing there right in front of it I felt that it was smaller than what I had expected. Still a beautiful place though.</div>
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There is also a coast walk right next to the icebergs called Bondi To Bronte, which makes great photo taking, selfies, romantic shots, scenic shots and if you are basic, OOTD ;p</div>
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<b>Bondi Icebergs Club</b><br />
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I knew for sure that I wanted Fish n Chips. I really don't know whats up with me and fish & chips in aussie. I think it's just that they do it so much better in Aussie than back home so I had to just stuff my face with great ones while I still could.</div>
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<b>Fish & Chips</b></div>
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<b> AUD $26</b></div>
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Beer battered Flathead (it seems like a popular type for fish and chips in aussie)</div>
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Great generous portions, and finally a place that serves a salad with it! Most places are just fries, fish & tartare sauce so I did appreciate the little salad that came along with this plate. </div>
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The fish were a little under what I was expecting quality wise. I thought that it was a little bit overdone in terms of the tenderness of the fish. It wasn't burnt or overcooked in anyway, it's just that the fish was maybe heated too long or too high that it was not as moist as I would like it to be, and it was borderline dry. </div>
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But for a great big portion I couldn't really complain. Batter was not as airy and light, but still ok for the price that you are paying. </div>
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Tartare sauce came in a scallop shell, which had a good amount of it. Some places are quite stingy with sauce and additional sauces are chargeable.</div>
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<b>Porterhouse </b></div>
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<b>AUD $29</b></div>
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Intially G wanted fish and chips too but when I saw Porterhouse for only $29 I told him he HAD to get it. </div>
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Requested for med-rare but the steak came out medium well.. I was expecting something really bloody, flavourful , juicy and tender but it just tasted like an amateur home cooked steak. The outside sears were tough and dry and the centre yielded minimal juice. Mash was dense, clumpy and stodgy. I guess when it comes to meat you really pay for what you get. </div>
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<br class="Apple-interchange-newline" />But overall, I think I would still return to this place based on the fact that it has such great views, they have great ciders and beers on tap for cheap, and the food is reasonably priced portion wise. </div>
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Out of all the fish and chips I've tasted in this post I guess the winner would have to be North Bondi Fish for now. Untill I come back to sydney again and expand this list that is!</div>
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<b>Address: </b><br />
1 Notts Ave, Bondi NSW 2026, Australia<br />
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<b>Phone:</b><br />
+61 2 9130 3120<br />
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<b>Hours: </b><br />
Friday 6AM–6:30PM<br />
Saturday 6:30AM–6:30PM<br />
Sunday 6:30AM–6:30PM<br />
Monday 6AM–6:30PM<br />
Tuesday 6AM–6:30PM<br />
Wednesday 6AM–6:30PM<br />
Thursday 6AM–6:30PM<!--EndFragment--><br />
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Now some random pictures of Bondi Beach because it's just that gorgeous.. Decided to trot along the Bondi to Bronte Coastal walk. Not the whole thing of course, just enough to take some photos..<br />
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Had to climb like a baby gorilla on some rocks for these pics but it was worth it!</div>
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Deep blue waters and skies... Ok la this is edited so the intensity is exaggerated. But even in real the sight was really pretty.</div>
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Sydney, I'll be back!! </div>
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<br />Rachaellhttp://www.blogger.com/profile/08430067885655465391noreply@blogger.com1tag:blogger.com,1999:blog-5267042572550566861.post-293748876905790012016-05-15T00:56:00.000-07:002016-05-15T00:56:18.550-07:00Mr Wong Sydney<div style="text-align: center;">
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As an asian I've always been very skeptical about the authenticity, taste and bastardisation of asian food in western countries. Personally, I've always felt that the best Asian food comes from of course, Asia itself because we see so many western chefs attempting to take their own spin on a dish and failing and/or trying to do horrible fusions. Mr Wong is definitely one place you can enter, and leave happy. While the food is not really traditional asian(who cares?) it's beautiful, well made and delicious, and that's all that matters. I loved it so much I made sure I came back for a second visit before I flew back to Sg.<br />
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Went there on the last week of a weekday and there was already a line out to the street. I wanted to make a reservation but it's stated in their website that they only accept dinner reservations for a group of 6 or more. So no matter what, we just had to suck it up and wait (for about almost 2 hours) The place can be pretty confusing to locate because there are no clear signs directing to the restaurant itself. Both times that I've been to Mr wong, the cabbies just drop me off at some area and I had to do a little bit of walking. The restaurant is situated in a little alley one block down the main road.<br />
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The restaurant itself is pretty big, spread over two floors. The kitchen, dim sum area and main bar are on the first floor, while the floor below houses another bar and more seating. The ambience of the place was pretty nice, modern contemporary with bits of asian accents and decor here and there. The main floor was really dim though, which explains the harsh light on some of the food pictures below.<br />
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We were seated on the first floor next to the bar right in a corner. Ive bumped up the exposure and brightness of the pictures so they look pretty well lit but no. Half the time we were blended in the darkness and couldn't get the attention of the staff because it was that dim.<br />
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The lower floor, which also has a live seafood tank for you to choose from. I stayed clear because live seafood by the grammage is pocket robbery.. ;P<br />
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>A more spacious, lively, and bright dining space which I favoured.<br />
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All the little jars and knick knacks, and also a very asian styled circular communal dining table with a lazy susan, so zi char restaurant style!<br />
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On my second visit I was posted to the bar downstairs because they didn't have enough seating. At first when the waitstaff brought me to the table I was quite sad but eventually it was ok because the counter top is large enough for the dishes we ordered!<br />
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<b>Spicy white cut chicken with sesame sauce and sichuan chilli oil </b><br />
($18 AUD)<br />
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Also known as 口水鸡 (Kou Shui Ji) which translates to <b>saliva chicken</b> in english. While the dish sounds like its marinated in stranger's spit, it is actually intended to mean that it is so delicious that your mouth waters just looking/smelling it.<br />
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Essentially Kou Shui Ji is a very Sichuan-ese dish. The chicken is poached and dressed with Chilli, Sesame oil, Vinegar and Soy sauce. (from what I know la) When done proper, this dish has a perfect balance of salty, tangy, spicy and savoury, which is yum as hell. I love love love love Sichuan food, I'm a huge fan of Mala, so I knew I was gona love this dish even before it came out of the kitchen.<br />
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The version here is a little bit more dulled down, with flavours not as strong and in your face as regular Mala dishes. Chilli was milder probably to suit and cater to the tastebuds and spice tolerance of the locals. Personally I would have personally loved it spicier as I'm a chilli fanatic, but the dish was overall well balanced enough for the average diner.<br />
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The version at Mr Wong comes sprinkled with roasted peanuts, cucumber slices with plump pieces of poached chicken sitting atop some sort of sour pickled veg(cabbage?)<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26917319291/in/dateposted/" title="mrwong5"><img alt="mrwong5" height="684" src="https://farm8.staticflickr.com/7039/26917319291_c660f09e74_b.jpg" width="1024" /></a><br />
<br />
<b>King crab fried rice </b><br />
"typhoon shelter style" with garlic and chilli<br />
<br />
(small $24<br />
large $30)<br />
<br />
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I think this was something that the waiters recommended, but we were not really impressed by this dish. Essentially it's just fried rice to me with crab and fried garlic. Missing the wok hei that makes fried rice beautiful. Considering this dish is $24AUD, it really was kinda overpriced for average tasting fried rice. Maybe its pricey because of the crab?<br />
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<b><br /></b>
<b>Salt and pepper lamb cutlets</b><br />
fennel and cumin<br />
($32 AUD)<br />
<br />
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<br />
I really loved this one. During my first visit to Mr Wong I was drunk and hungry, so we ended up having too much food. I ate one cutlet and packed the rest, and on my extremely bursting stomach I made a note to myself that I had to come back and try this again when Im not about to throw up from stuffing my face.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26891507652/in/dateposted/" title="mrwong18"><img alt="mrwong18" height="683" src="https://farm8.staticflickr.com/7702/26891507652_f5b838b536_b.jpg" width="1024" /></a><br />
<br />
The lambs were done really well, a crunchy crust, cumin wasn't very overpowering, and the best part is that the meat inside was not dry AT ALL. Both times I've ordered this they came out well cooked, meat was tender, juicy, fatty, and crust was well seasoned, never soggy.<br />
<br />
I dont know how they do it!! Mr Wong what is your secret? How can you deep fry lamb cutlets and get such perfectly crunchy exterior and juicy interior? I don't know if they sous vide the meat, bread/crust it and deep fry quickly in very high temperatures. SOMEONE PLEASE TELL ME. How can deep fried lamb be so good?!!<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26712167630/in/dateposted/" title="mrwong23"><img alt="mrwong23" height="684" src="https://farm8.staticflickr.com/7724/26712167630_5996f4f243_b.jpg" width="1024" /></a>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26381678593/in/dateposted/" title="mrwong21"><img alt="mrwong21" height="684" src="https://farm8.staticflickr.com/7395/26381678593_9bdcc5acb0_b.jpg" width="1024" /></a><br />
<br />
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<b>Chinese roasted duck </b><br />
half $34, whole $60<br />
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<br />
We got half a duck and we only ate One piece.<br />
One.<br />
Actually it was me.<br />
I was the only one that ate.<br />
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The seasoning/marinade that they used for their duck wasn't to my liking, all I remembered was it tasted like salty 5 spice powder, I think Crystal Jade/imperial treasure/ has better roast duck.<br />
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We were so full that we had to take away the remaining half a duck minus the one piece I ate. We ended up giving it to a homeless man but he didn't seem to really appreciate it hahaha.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26712171260/in/dateposted/" title="mrwong37"><img alt="mrwong37" height="684" src="https://farm8.staticflickr.com/7092/26712171260_7b993a12b9_b.jpg" width="1024" /></a><br />
<br />
<br />
<b>Mapo tofu</b><br />
stir fried pork mince with chilli and Sichuan pepper on freshly steamed soy milk custard<br />
<br />
$25 AUD<br />
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Ok I know Mapo Tofu is borderline peasant dish, It's known to be cheap, yummy and satisfying.<br />
Paying 25$ AUD for Mapo Tofu can be a little wtf but my consolation was that they make their own tofu. Which was really good!<br />
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<br />
The consistency of the inhouse made beancurd was on point. Firm enough that it doesnt split or fall apart while steaming, soft and custardy enough that it disintegrates in the mouth with your tongue. A little expensive, but worth a try. I'd reccomend having this over plain steamed rice. Soo good..<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26891507312/in/dateposted/" title="mrwong17"><img alt="mrwong17" height="684" src="https://farm8.staticflickr.com/7546/26891507312_b684a1d2c6_b.jpg" width="1024" /></a><br />
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<br />
<b>Sichuan style wagyu beef carpaccio with chilli oil and fried bread croutons</b><br />
<br />
$21 AUD<br />
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One of my favourite dishes from Mr wong.<br />
This, in very simple terms, is <b>Beef carpaccio</b>(aka raw beef aka beef sashimi) meets <b>Sichuan</b>.<br />
The dressing for this dish was very similar to the Kou Shui Ji above, but this one tasted 'fresher'<br />
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I kept thinking about this dish after my first meal here and I kept wanting to go back to Mr Wong BECAUSE OF THIS DISH!!!<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26380345394/in/dateposted/" title="mrwong9"><img alt="mrwong9" height="684" src="https://farm8.staticflickr.com/7551/26380345394_e5910e555d_b.jpg" width="1024" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26891506122/in/dateposted/" title="mrwong10"><img alt="mrwong10" height="684" src="https://farm8.staticflickr.com/7155/26891506122_73e367468e_b.jpg" width="1024" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26380346124/in/dateposted/" title="mrwong11"><img alt="mrwong11" height="684" src="https://farm8.staticflickr.com/7408/26380346124_09a6f73e45_b.jpg" width="1024" /></a><br />
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It's light, it's balanced in flavours and its yum. With some cucumber, some fried shallots, or some You Tiao. Speaking of You Tiao I don't know why they call it bread croutons. Isn't you tiao dough fritter? Got bread meh?? Or am I wrong? :X<br />
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26381675583/in/dateposted/" title="mrwong29"><img alt="mrwong29" height="684" src="https://farm8.staticflickr.com/7435/26381675583_f39d24df97_b.jpg" width="1024" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26891510622/in/dateposted/" title="mrwong32"><img alt="mrwong32" height="684" src="https://farm8.staticflickr.com/7766/26891510622_1926fa4aa1_b.jpg" width="1024" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26891510402/in/dateposted/" title="mrwong31"><img alt="mrwong31" height="684" src="https://farm8.staticflickr.com/7438/26891510402_9738608a41_b.jpg" width="1024" /></a><br />
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<b>Peking duck pancakes </b><br />
<br />
half (8 pancakes)<br />
$45 AUD<br />
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whole (16 pancakes)<br />
$88 AUD<br />
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Because I over ordered the first time, I was restricted to ordering a minimal sum of dishes the second time tee hee hee. But the waiter asked if we wanted to try the peking duck, "It's our most popular dish here, always sold out"<br />
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You say <b>popular</b><br />
You say <b>sold out</b><br />
I say <b>gimme dat.</b><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26712172890/in/dateposted/" title="mrwong45"><img alt="mrwong45" height="684" src="https://farm8.staticflickr.com/7792/26712172890_e4b1d51157_b.jpg" width="1024" /></a><a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26712173710/in/dateposted/" title="mrwong48"><img alt="mrwong48" height="684" src="https://farm8.staticflickr.com/7399/26712173710_63f710b94d_b.jpg" width="1024" /></a><br />
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It was the last to come and I was excited sitting in anticipation impatiently wanting to stuff it in my mouth.<br />
<br />
But the first thing I saw was that it didn't look like the kind of peking duck I'm used to, which has flat, crispy skin, with no or little meat. I don't know if that's a standard, that peking duck is just crispy duck skin and fat, and they cook the remaining meat on the duck to your liking (or you take it to go) but this peking duck looked like ordinary roast duck. The skin wasn't as crisp as I liked it.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26712172640/in/dateposted/" title="mrwong44"><img alt="mrwong44" height="684" src="https://farm8.staticflickr.com/7003/26712172640_fb142561d7_b.jpg" width="1024" /></a><br />
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The hoisin sauce was overly thick and sweet, I didn't taste it first and just applied a regular amount as I do with peking duck pancakes and the sweetness and flavour of the hoisin was overpowering. Mixed a little water in and it was better.. It also came with julienned leeks, while it <i>traditionally </i>(subjected to debate) comes with spring onions.<br />
Not that I'm complaining la.<br />
Jus sayin'.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26712173150/in/dateposted/" title="mrwong46"><img alt="mrwong46" height="684" src="https://farm8.staticflickr.com/7674/26712173150_cc9fc80004_b.jpg" width="1024" /></a><br />
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<br />
For something that's their most popular dish I was quite disappointed. Maybe peking duck in western countries are intentionally different from their Asian counterparts but this dish was a one off for me.<br />
Besides it wasnt cheap.. $90SGD for a whole peking duck is quite crazy (We got half)<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/127461644@N02/26712172280/in/dateposted/" title="mrwong42"><img alt="mrwong42" height="684" src="https://farm8.staticflickr.com/7574/26712172280_e548873184_b.jpg" width="1024" /></a><br />
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Overall Mr wong still remains in my list of favourite eats in Sydney. If I'm ever back in Sydney I'll stop by again for sure. Their food , I would say is contemporary modern asian(cantonese), with obviously very heavy asian influences and their little spin of it is great. The wagyu sichuan carpaccio and cumin salt pepper lamb are my favourite dishes and will be a definite re-order the next time I'm back. </div>
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<b>Mr Wong</b></div>
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<div style="text-align: left;">
<b>3 Bridge Lane</b></div>
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<b>Sydney NSW 2000</b><br />
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<b>Click <a href="http://merivale.com.au/mrwong/menu/2074/" target="_blank">HERE</a> for menu</b></div>
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LUNCH<br />
Mon - Sun 12:00pm – 3:00pm</div>
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DINNER</div>
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Mon - Wed 5:30pm - 11:00pm</div>
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Thurs - Sat 5:30pm - 12:00am</div>
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Sun 5:30pm - 10:00pm</div>
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Dinner bookings available for groups of 6 or more only.</div>
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YUM CHA</div>
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Sat - Sun 10:30am - 12:00pm</div>
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via http://merivale.com.au/mrwong</div>
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Rachaellhttp://www.blogger.com/profile/08430067885655465391noreply@blogger.com0Sydney NSW, Australia-33.8674869 151.20699020000006-34.711976400000005 149.91609670000005 -33.0229974 152.49788370000007tag:blogger.com,1999:blog-5267042572550566861.post-63095209189810640292015-05-01T00:25:00.002-07:002015-05-01T00:33:21.371-07:00Hai Xian Lao 海鲜捞<div style="text-align: center;">
<a href="https://www.flickr.com/photos/127461644@N02/17302660456" title="hxlcover by Daniel H, on Flickr"><img alt="hxlcover" height="680" src="https://farm8.staticflickr.com/7706/17302660456_ae5d661c08_b.jpg" width="1024" /></a></div>
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For any Singaporean, a good hot pot meal is definitely on our lists of satisfying comfort food. Communal styled fare is very popular among asian culture and with hotpot/steamboat meals, it's probably the epitome of such. </div>
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There has been a lot of hype going on for a long time with steamboat restaurants here in asia. It's not hard to see why with such a comforting and satisfying <i>plus sometimes healthy</i> kind of fare. Japanese Shabu Shabu, Chinese, Thai styled mookatas ( even though mookata focuses more on the grilling/bbq side)....</div>
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I was a fan of Crystal Jade's steamboats since years back.. Back then before MBS was built Marina had a huge ass stretch of steamboat places. Bugis/beach road now houses a shitload of them , I've been to one on beach road few years back but I'm not a fan because their chunks of frozen meats and seafood thawing their ass off in metal containers was fucking revolting to me. I'd rather pay more for quality than 15, 17 dollars just to satisfy a steamboat craving with horrible quality meat in unhygienic conditions. </div>
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I've never been to Hai Di Lao unlike half of the Singaporean population and 101% of the Singaporean basic bitch community (hahahahahaa you know its true ya) because cheapo me doesn't believe in spending >$60/$70 on steamboat. Unless you're offering me kobe. Hello 60 bucks can get me a good dry aged steak PLUS a glass of wine...????? and steak for the win ALWAYS........ sooooo... Since Hai Xian Lao seems pretty similar to Hai Di Lao and with a lighter price tag to boot, I decided to give it a try.<br />
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HXL also does Buffet but we went for ala carte.<br />
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<b><span style="font-size: large;">BUFFET- </span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Lunch</span></b><br />
<b><span style="font-size: large;">12-5pm</span></b><br />
<b><span style="font-size: large;">$21.80++ </span></b><br />
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<b><span style="font-size: large;">Dinner </span></b><br />
<b><span style="font-size: large;">6pm-10pm</span></b><br />
<b><span style="font-size: large;">$32.80++</span></b><br />
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While most of the items on their regular menu are also available on the buffet menu, they sadly do not provide beef for buffet. But if you don't eat beef then this is quite a steal..<br />
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Hai Xian Lao offers 7 Soup bases,<br />
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<b>Laksa</b><br />
<b>$13.80</b><br />
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<b>Ma La</b><br />
<b>$13.80</b><br />
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<b> Collagen</b><br />
<b><i>(Do note that soup refills if you pick Collagen is topped up with chicken soup and not collagen soup. Don't ask me why. I also cua tio then the server told me that.....) </i></b><br />
<b>$16.80</b><br />
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<b> Tomato</b><br />
<b>$13.80</b><br />
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<b>Tom yum</b><br />
<b>$13.80</b><br />
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<b>Mushroom </b><br />
<b>$13.80</b><br />
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<b> Chicken</b><br />
<b>$13.80 </b><br />
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And of course like most hotpot places you can get a combo of any two... So we decided go go for the Ma la and Collagen soup ( I wanted to try the tomato but one of my dining partners hates tomato.. asshole)</div>
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<a href="https://www.flickr.com/photos/127461644@N02/17328221601" title="hxl8 by Daniel H, on Flickr
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I love love love Sichuan food and Mala, so I was very excited to try the soup.. Ive been to a few china styled hotpot restaurants before and one of them that I went to along bugis had quite a kick ass mala base so I was setting the standard on that.. In all honesty I wasn't very blown away by HXL's Ma La base, it sure did have the spices of a typical ma la tang but it was just lacking that oomph that makes ma la so damn addictive even though half your mouth is already numb and on fire. The collagen soup was defo a winner among the two.</div>
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So steam boat fares typically offer pretty much the same things...<br />
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Seafood- Prawn, scallops, fish, clams, crabs, lobster if you fancy schmancy<br />
Meats & Offal - Pork, Chicken, Beef, Liver, Tripe, Tongue,<br />
Vegetables- Mushrooms, root vegetables, Leafy vegetables<br />
Carbs- Noodles, Tang hoon, etc<br />
Mock stuff- Fishball, sausages, mock crab sticks, beef balls, etc<br />
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<b>MEATS</b><br />
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For Pork lovers, Choose from Kurobuta Belly ($13.80) or regular pork belly and Collar ($6.80 each)<br />
Other meat items offered on the menu are Deer ($20.80) Lamb shoulder ($12.80) and for offal fans, Pig's Kidney and Liver are at $6.80 and $2.80 respectively. Beef is at $24.80 for US Wagyu Striploin and $9.80 for Angus.<br />
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I'm a carnivore, I love love love red meat ( But I stopped eating lamb with hotpot because the heavy flavours of lamb get into the soup and the whole soup just tastes like dead lamb. I love lamb though. Seared, just not piping in broth.. But kamping soup rocks.) and the main star for EVERY time i eat hotpot is always meat. More meat than veg. Number 1 Rule. beef. Especially Beef. If you invite me over for steamboat and you have just 1 tray of beef please delete me from your life.<br />
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<b>US Wagyu Beef Striploin </b><br />
<b>$24.80</b><br />
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These were sliced super thin. I dont even want to say sliced, its more like shaved. hahaha. Carefully pick them up with your horrible chopstick skills and once you have successfully clamped them inbetween your plastic sticks, dip them in broth for a few seconds. I yelled at my friend cos she left hers in the broth to die to a well done. Waste!!!!!!!!!!!<br />
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<a href="https://www.flickr.com/photos/127461644@N02/17328220991" title="hxl5 by Daniel H, on Flickr"><img alt="hxl5" height="680" src="https://farm8.staticflickr.com/7739/17328220991_b59910f680_b.jpg" width="1024" /></a><br />
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<b>Blackshire Kurobuta Pork Belly</b><br />
<b>$13.80</b><br />
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Kurobuta Pork is one of the higher grades of pork from Japan. Im very picky with pork, I only love bacon, ribs, pulled pork and anything that's done really good and tender so I can't really comment on this. It was ok, but like I said, not a pork fan..<br />
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<a href="https://www.flickr.com/photos/127461644@N02/16708367963" title="hxl by Daniel H, on Flickr"><img alt="hxl" height="680" src="https://farm8.staticflickr.com/7767/16708367963_3d366d731c_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/127461644@N02/17302658246" title="hxl20 by Daniel H, on Flickr"><img alt="hxl20" height="680" src="https://farm8.staticflickr.com/7732/17302658246_aab71bb608_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/127461644@N02/16708368703" title="hxl7 by Daniel H, on Flickr"><img alt="hxl7" height="680" src="https://farm8.staticflickr.com/7761/16708368703_638926c48f_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/127461644@N02/17326749272" title="hxl17 by Daniel H, on Flickr"><img alt="hxl17" height="680" src="https://farm9.staticflickr.com/8700/17326749272_1baa2c9165_b.jpg" width="1024" /></a><br />
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<b>Spanish Pork Collar</b><br />
<b>$6.80</b><br />
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<a href="https://www.flickr.com/photos/127461644@N02/17141049640" title="hxl22 by Daniel H, on Flickr"><img alt="hxl22" height="680" src="https://farm9.staticflickr.com/8691/17141049640_6107ee0748_b.jpg" width="1024" /></a><br />
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<b>Angus 150days Grainfed</b><br />
<b>$9.80</b><br />
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HXL Offers wagyu and Angus beef cuts. While the very thinly sliced of wagyu meats might not be the most pocket friendly, The well marbled angus was satisfying enough. So don't worry if you aren't willing to splash double for the wagyu, settling for the $9.80 Angus is good enough. :)<br />
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P.s: Do note that the meats are frozen and not fresh, if you look closer at the photos below you can actually see the ice crystals.<br />
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I know alot of people think that HXL's meats are all fresh, this is the importance of presentation my friends ;p<br />
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<a href="https://www.flickr.com/photos/127461644@N02/16706168324" title="hxl31 by Daniel H, on Flickr"><img alt="hxl31" height="680" src="https://farm9.staticflickr.com/8690/16706168324_7b4e49f836_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/127461644@N02/17302659446" title="hxl28 by Daniel H, on Flickr"><img alt="hxl28" height="680" src="https://farm8.staticflickr.com/7751/17302659446_be50d84c3b_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/127461644@N02/17326747592" title="hxl2 by Daniel H, on Flickr"><img alt="hxl2" height="680" src="https://farm9.staticflickr.com/8866/17326747592_769dc4be56_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/127461644@N02/17142372769" title="hxl16 by Daniel H, on Flickr"><img alt="hxl16" height="680" src="https://farm8.staticflickr.com/7680/17142372769_5d0ab4c0ab_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/127461644@N02/17328224071" title="hxl27 by Daniel H, on Flickr"><img alt="hxl27" height="680" src="https://farm8.staticflickr.com/7675/17328224071_5394fc1166_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/127461644@N02/17141046660" title="hxl18 by Daniel H, on Flickr"><img alt="hxl18" height="680" src="https://farm9.staticflickr.com/8839/17141046660_a7b179668f_b.jpg" width="1024" /></a><br />
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<i>Looking at the sausage and luncheon meat in the picture still haunts me... Need to choose better dining partners already.. </i><br />
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<a href="https://www.flickr.com/photos/127461644@N02/17141047930" title="hxl9 by Daniel H, on Flickr"><img alt="hxl9" height="680" src="https://farm8.staticflickr.com/7791/17141047930_241132fc89_b.jpg" width="1024" /></a><br />
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<b>Live Oyster</b><br />
<b> $12.80/ 2 pieces</b><br />
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Seafood fans will be delighted to know that HXL offers Live Seafood... They actually have tanks housing live oysters, crabs, lobsters, shrimp etc..<br />
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Oysters were fresh and generously sized..<br />
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<a href="https://www.flickr.com/photos/127461644@N02/17141048150" title="hxl10 by Daniel H, on Flickr"><img alt="hxl10" height="680" src="https://farm9.staticflickr.com/8829/17141048150_5a1473f367_b.jpg" width="1024" /></a>
<a href="https://www.flickr.com/photos/127461644@N02/16706165444" title="hxl11 by Daniel H, on Flickr"><img alt="hxl11" height="680" src="https://farm9.staticflickr.com/8876/16706165444_21df6f6c3a_b.jpg" width="1024" /></a>
<a href="https://www.flickr.com/photos/127461644@N02/17328221911" title="hxl12 by Daniel H, on Flickr"><img alt="hxl12" height="680" src="https://farm9.staticflickr.com/8890/17328221911_825fb2b281_b.jpg" width="1024" /></a></div>
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<b>Fish Skin</b><br />
<b>$5.80</b><br />
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Always loved this, its like fish version of chicharon/Kaap moo AKA pork rinds.<br />
It's really good when you dip it in a quick bath of mala, just for a short while though, coating the skin with ma la broth.<br />
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<a href="https://www.flickr.com/photos/127461644@N02/17140828888" title="hxl13 by Daniel H, on Flickr"><img alt="hxl13" height="680" src="https://farm9.staticflickr.com/8777/17140828888_44485f6fc6_b.jpg" width="1024" /></a><br />
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<b>Sliced Dory</b><br />
<b>$5.80</b><br />
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I'm not much of a fish fan, I almost never order fish mains unless its sashimi so when I saw that one of my friends ordered 3 plates of fish I was like WHAT THE FOOK. But this was actually really good! ended up throwing everything in the mala portion. For beef and veg I like it in more plain soups, for fish, noodles and anything else that could do with a little bit of a kick on flavours I like them in the Mala.<br />
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<a href="https://www.flickr.com/photos/127461644@N02/17328620905" title="hxl25 by Daniel H, on Flickr"><img alt="hxl25" height="680" src="https://farm8.staticflickr.com/7792/17328620905_382d48f0e7_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/127461644@N02/17328620905" title="hxl25 by Daniel H, on Flickr"><img alt="hxl25" height="680" src="https://farm8.staticflickr.com/7792/17328620905_382d48f0e7_b.jpg" width="1024" /></a>
<a href="https://www.flickr.com/photos/127461644@N02/17328222741" title="hxl19 by Daniel H, on Flickr"><img alt="hxl19" height="680" src="https://farm8.staticflickr.com/7705/17328222741_1fac768c8a_b.jpg" width="1024" /></a><br />
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<b>Scallops</b><br />
<b>$9.80</b><br />
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<a href="https://www.flickr.com/photos/127461644@N02/17142375339" title="hxl30 by Daniel H, on Flickr"><img alt="hxl30" height="680" src="https://farm8.staticflickr.com/7766/17142375339_4d42c9b815_b.jpg" width="1024" /></a><br />
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<b>Fish maw</b><br />
<b>$6.80</b><br />
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<b>Pumpkin</b><br />
<b>$3.80</b><br />
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<a href="https://www.flickr.com/photos/127461644@N02/16706168514" title="hxl29 by Daniel H, on Flickr"><img alt="hxl29" height="680" src="https://farm9.staticflickr.com/8698/16706168514_9b6afd281a_b.jpg" width="1024" /></a><br />
<a href="https://www.flickr.com/photos/127461644@N02/17121177417" title="hxl14 by Daniel H, on Flickr"><img alt="hxl14" height="680" src="https://farm8.staticflickr.com/7768/17121177417_09fbc480e5_b.jpg" width="1024" /></a><br />
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my stupid friend who ordered <b>luncheon meat</b> -_-<br />
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<b>$3.80</b><br />
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<a href="https://www.flickr.com/photos/127461644@N02/16708369893" title="hxl15 by Daniel H, on Flickr"><img alt="hxl15" height="680" src="https://farm8.staticflickr.com/7741/16708369893_d6412770d9_b.jpg" width="1024" /></a><br />
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<b>Beancurd Skin</b><br />
<b>$4.80</b><br />
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<a href="https://www.flickr.com/photos/127461644@N02/17140830358" title="hxl23 by Daniel H, on Flickr"><img alt="hxl23" height="680" src="https://farm9.staticflickr.com/8712/17140830358_38c7e6e3aa_b.jpg" width="1024" /></a><br />
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<b>Lotus Root</b><br />
<b>$3.80</b><br />
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<b>Tang Hoon</b><br />
<b>$3.80</b><br />
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<a href="https://www.flickr.com/photos/127461644@N02/17121176187" title="hxl33 by Daniel H, on Flickr"><img alt="hxl33" height="680" src="https://farm8.staticflickr.com/7790/17121176187_9d1202bb2a_b.jpg" width="1024" /></a><br />
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<a href="https://www.flickr.com/photos/127461644@N02/17326750312" title="hxl24 by Daniel H, on Flickr"><img alt="hxl24" height="680" src="https://farm8.staticflickr.com/7669/17326750312_4375da59e6_b.jpg" width="1024" /></a><br />
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<a href="https://www.flickr.com/photos/127461644@N02/17121176357" title="hxl6 by Daniel H, on Flickr"><img alt="hxl6" height="680" src="https://farm9.staticflickr.com/8788/17121176357_23094008fb_b.jpg" width="1024" /></a><br />
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Overall I think my experience at HXL was pretty alright. We certainly did over order and as compared to Hai Di Lao which I've never been this is definitely more pocket friendly. So I guess this would be a good enough alternative if you want Hai Di Lao but don't want to blow 60 bucks? For all the food that we had for all 6 of us it amounted to 300. ( Do note we ordered like 10 over plates of meats/fish and we also had oysters and everyone had 2 rounds of drinks...) Plus they're opened till 5am daily, so it's a perfect supper spot..<br />
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While some items on the menu aren't really exactly reasonably priced, *cough the veg and mushrooms COUGH* I thought that the meats were the latter. Beef and pork are less than 10 bucks a per portion and they were pretty good. I'd recommend the Angus!<br />
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<a href="https://www.flickr.com/photos/127461644@N02/17140827418" title="hxl3 by Daniel H, on Flickr"><img alt="hxl3" height="680" src="https://farm9.staticflickr.com/8869/17140827418_1e0d81c99b_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/127461644@N02/17302656066" title="hxl4 by Daniel H, on Flickr"><img alt="hxl4" height="680" src="https://farm8.staticflickr.com/7682/17302656066_73c8a84d49_b.jpg" width="1024" /></a><br />
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<span style="font-size: large;">Hai Xian Lao 海鲜捞</span><br />
<span style="font-size: large;">8 Wilkie Rd, 228095 </span><br />
<span style="font-size: large;">(It's at Wilkie edge right next to starbucks, opposite peace centre)</span><br />
<span style="font-size: large;">Tel: 65096194</span><br />
<span style="font-size: large;">5pm-5am Daily</span><br />
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<br />Rachaellhttp://www.blogger.com/profile/08430067885655465391noreply@blogger.com1tag:blogger.com,1999:blog-5267042572550566861.post-53388597274870414052015-02-25T04:02:00.003-08:002015-02-25T04:31:11.139-08:00Grilled seafood by the streets of bangkok<div style="text-align: center;">
<a href="https://www.flickr.com/photos/131533338@N08/16019801984" title="SEAFOODBANGKOK001 by rachaell mathews, on Flickr"><img alt="SEAFOODBANGKOK001" height="680" src="https://farm9.staticflickr.com/8624/16019801984_1763475701_b.jpg" width="1024" /></a><br />
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One true beauty of traditional thai food among many others are their street side stalls.<br />
It's fast, good, cheap and fucking delicious. I personally could live by eating off thai street food alone for the rest of my life with an occasional wagyu sashimi and foie treat, I'm a big big fan of it and it's probably the thing I miss most abut thailand whenever I come back from my trips.<br />
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Many people are concerned about the safety, hygiene and quality of these road side treats but I personally have never refrained myself from patronising them (<i>unless i really see cockroaches and rats nibbling on the food itself lah</i>) and I have never gotten any food poisoning/ the runs (only from the chilli).<br />
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To those of you - minority people who shun street side delights and would rather eat unauthentic fare for ten times the price in an air conditioned franchised restaurant , you are missing out big time and you should eat lollipops for the rest of your life.<br />
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A couple of flies buzzing around the food isnt gonna give you an ebola infested life of misery, calm down people.<br />
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So C and I were in bkk alone before the rest of the group came to join us, and one typical kind of thai meal I love love love love to have are all the grilled meats/seafood with sticky rice (khao niao) , nom jin ( thai rice noodles) and som tum (papaya salad) which is a very traditional, typical styled dinner in most thai homes- the abovementioned coupled with grilled chicken (Gai Yang) and other dishes.<br />
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<a href="https://www.flickr.com/photos/131533338@N08/16434807577" title="seafoodbkk002 by rachaell mathews, on Flickr"><img alt="seafoodbkk002" height="680" src="https://farm9.staticflickr.com/8666/16434807577_71c865eb8e_b.jpg" width="1024" /></a><br />
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<a href="https://www.flickr.com/photos/131533338@N08/16640681781" title="seafoodbkk1 by rachaell mathews, on Flickr"><img alt="seafoodbkk1" height="680" src="https://farm9.staticflickr.com/8599/16640681781_4b86e7cec4_b.jpg" width="1024" /></a><br />
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These dishes are usually pretty isaan styled. Issan is in the north-east region of Thailand, and I personally am a big fan of their fare.<br />
Isaan food is usually more robust with strong flavours and the esarn people can really, reaaaly handle their chilli well. Esarn meals are usually not complete with the mandatory plate of sticky rice, Som tam pla ra ( Papaya salad with fermented fish sauce) and an assortment of raw fresh vegetables to either dip in their assortment of chilli relishes and/or to dull the heat (you're so gonna be needing those anyways)<br />
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Som Tam Pla Ra</div>
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<a href="https://www.flickr.com/photos/131533338@N08/16019801224" title="seafoodbkk10 by rachaell mathews, on Flickr"><img alt="seafoodbkk10" height="680" src="https://farm9.staticflickr.com/8586/16019801224_f6bdaa2bee_b.jpg" width="1024" /></a><br />
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a must eat everyday when im in thailand, Isaan styled <b>som tum pu pla ra</b> (papaya salad)<br />
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som tum: papaya salad<br />
pu: salted crab<br />
pla ra: fermented fish sauce<br />
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The som tam that we are all familiar with is the thai som tam, which is much sweeter, milder, and easy for most. I don't like the normal thai som tum because its too sweet for my liking and I prefer something more strong-flavoured.<br />
This som tam pla ra uses fermented fish sauce (google pla ra) which most bangkok-ers can't stand, but I love it so much I even carried a bag home with me to Singapore.<br />
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I have to admit looking at it being scooped out of a jar with rotten guts and brown water, it isn't the most enticing thing your tastebuds would yearn for but this stuff really gets on to you.<br />
Its super pungent, very flavourful and the isaan people usually use this as they would with the traditional bottled thai fish sauce (nam pla) we see in supermarkets. It adds a whole lot of dynamic to the dish with the strong flavours from the fermentation and it really gives it some depth. I once had it in a soup at a thai place in Sg and it was pretty good.<br />
p.s: when the isaan people say its spicy, it IS really.fucking.spicy.<br />
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Grilled Pork Neck</div>
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Kor moo Yang</div>
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คอหมูย่าง</div>
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<a href="https://www.flickr.com/photos/131533338@N08/16019801064" title="seafoodbkk9 by rachaell mathews, on Flickr"><img alt="seafoodbkk9" height="680" src="https://farm9.staticflickr.com/8603/16019801064_c00ae979c7_b.jpg" width="1024" /></a><br />
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Too bad the one I had from this stall was tough and dried out. This doesnt really happen often though, most times like 8/10 the Kor Moo Yang i have in thailand are pretty satisfactory. Maybe that day the person forgot to remove it from the grill fast enough la hor? I hate overcooked meat though. Would rather eat overcooked seafood than meat.<br />
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<a href="https://www.flickr.com/photos/131533338@N08/16454531978" title="seafoodbkk8 by rachaell mathews, on Flickr"><img alt="seafoodbkk8" height="680" src="https://farm9.staticflickr.com/8600/16454531978_bdbd4a2f0e_b.jpg" width="1024" /></a>
<a href="https://www.flickr.com/photos/131533338@N08/16454531788" title="seafoodbkk7 by rachaell mathews, on Flickr"><img alt="seafoodbkk7" height="680" src="https://farm9.staticflickr.com/8647/16454531788_3313a6a244_b.jpg" width="1024" /></a><br />
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What I love about this dish is that throughout bangkok, the chances of you getting a pretty tender piece of grilled pork neck is actually quite high. You know how in Singapore its always hit and miss when you get grilled items, how most times our piece of beef/chicken/fish or seafood even is over fucking grilled untill the texture is rubbery or leathery?<br />
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YES. I LOVE YOU BANGKOK. BECAUSE THAT HARDLY HAPPENS.<br />
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One way is by using a decent enough cut of meat which has ample fat , so that the heat of the coals during grilling would melt this fat which then lubricates and flavours the surrounding meat it is packed with. Fat = Flavour.<br />
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Secondly is to obviously to use the proper temperature and not to over cook it lah,<br />
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This is a shitty quality picture that I took from another trip to this same place (different stall though) but I just wanted to show you what I meant.<br />
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<a href="https://www.flickr.com/photos/131533338@N08/16020360634" title="seafoodbkk17 by rachaell mathews, on Flickr"><img alt="seafoodbkk17" height="1024" src="https://farm9.staticflickr.com/8562/16020360634_a82ff9e898_b.jpg" width="1024" /></a><br />
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look at all the intramuscular fat. This is what makes your piece of meat flavourful, succulent, juicy, and helps prevent it from becoming a piece of leather.<br />
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Grilled chicken</div>
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Gai Yang</div>
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ไก่ย่าง</div>
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<a href="https://www.flickr.com/photos/131533338@N08/16642100855" title="seafoodbkk6 by rachaell mathews, on Flickr"><img alt="seafoodbkk6" height="680" src="https://farm9.staticflickr.com/8607/16642100855_49eefae29f_b.jpg" width="1024" /></a>
<a href="https://www.flickr.com/photos/131533338@N08/16642100465" title="seafoodbkk4 by rachaell mathews, on Flickr"><img alt="seafoodbkk4" height="680" src="https://farm9.staticflickr.com/8636/16642100465_e76711502c_b.jpg" width="1024" /></a>
<a href="https://www.flickr.com/photos/131533338@N08/16642100575" title="seafoodbkk5 by rachaell mathews, on Flickr"><img alt="seafoodbkk5" height="680" src="https://farm9.staticflickr.com/8679/16642100575_539aae4751_b.jpg" width="1024" /></a><br />
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i fckn love thai grilled chicken. Gai yang. omg. This is a very iconic kinda local thai food, its everywhere, its cheap, and it tastes <i>almost</i> , <i>considerably </i>the same from one end of thailand to another. It's like eating bar chor mee in tampines and in clementi, both might differ in tastes very specifically, but as a whole, both passes off as legit bar chor mee. This is gai yang. OK. THIS IS GAI YANG!!!!!!!!!<br />
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You can get this almost everywhere in thailand, its just so damn cheap and satisfying... just like the pork neck most times this is tender and juicy, but sometimes if you suay then you kena the hard overcooked one lah.<br />
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Their marinade is fantastic, untill now I'm still trying to decipher but Im guessing it confirm contains garlic, nam pla and lemongrass? Those are the only things I can distinguish la and of course black pepper. Anyone has a thai mom who makes good gai yang can share recipe please??<br />
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Pla Pao<br />
Grilled Salt Fish<br />
ปลาเผา<br />
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This is one true beauty of all thai food. Crusted heavily with salt, stuffed with herbs and then fired on the grill, the entire fish comes out super juicy, with super succulent flesh. This is really beautiful I thank god for the gift of life when I eat a good pla pao.<br />
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The most important aspect of this dish is the freshness of the fish. With hardly anything to mask the natural goodness of the fish, the freshness of the fish makes or breaks this dish. The blanket of salt crust ensures that the inside of the fish is never dry from the insulation of the salt which acts like a barrier. Though they stuff herbs ( pandan leaves, lemongrass, lime leaf) In the cavity of the fish, it is super subtle and doesn't overpower the natural goodness of the fish. Good fish doesnt need heavy flavourings, all it need is just a bit of things here and there to impart a little bit of flavour. Thats why not every piece of fish cuts out to be steamed.. thats why got fish and chips la KIDDING kidding. most good fish and chips uses fresh fish anyway.<br />
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<a href="https://www.flickr.com/photos/131533338@N08/16020334064" title="seafoodbkk19 by rachaell mathews, on Flickr"><img alt="seafoodbkk19" height="1024" src="https://farm9.staticflickr.com/8652/16020334064_0c03fc57e5_b.jpg" width="1024" /></a><br />
<a href="https://www.flickr.com/photos/131533338@N08/16640680871" title="seafoodbkk3 by rachaell mathews, on Flickr"><img alt="seafoodbkk3" height="680" src="https://farm9.staticflickr.com/8604/16640680871_a91507a43e_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/131533338@N08/16642100005" title="seafoodbkk2 by rachaell mathews, on Flickr"><img alt="seafoodbkk2" height="680" src="https://farm9.staticflickr.com/8643/16642100005_2ce1ba821b_b.jpg" width="1024" /></a><br />
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We had the snakehead fish because we wanted to try something different than the usual, and I think I'll just stick to tilapia from now on. This had sooooo many bones and also the flesh is much more firmer and bouncier. I prefer the softer tilapia...<br />
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Thai raw shrimp in fish sauce</div>
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goong chae nam pla</div>
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กุ้งแชน้ำปล่า </h3>
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The first time I had this raw shrimp dish was at dindin leuk at Golden mile. I wanted to try because I was sibeh kaypoh wondering how thais eat this yucky grey prawn as sashimi?? Im so used to only eating pink/orange shrimp flesh raw and not grey ones.</div>
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Sad to say I wasnt impressed. Never ordered it again untill I went to thailand and decided to give it a second chance. Boy I wasnt disappointed. </div>
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Of course again, the most important thing is freshness of the prawn. The ones I had in thailand were super sweet, and never once did I feel like "eeeeee" when I was chewing it in my mouth. Din din leuk up your game hor, your food also not say damn cheap... </div>
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<a href="https://www.flickr.com/photos/131533338@N08/16456455779" title="seafoodbkk15 by rachaell mathews, on Flickr"><img alt="seafoodbkk15" height="1024" src="https://farm9.staticflickr.com/8657/16456455779_90546961f0_b.jpg" width="1024" /></a><br />
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Pak Boong, </div>
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Stir fried morning glory aka Kang kong. </div>
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<a href="https://www.flickr.com/photos/131533338@N08/16022738363" title="seafoodbkk18 by rachaell mathews, on Flickr"><img alt="seafoodbkk18" height="1024" src="https://farm9.staticflickr.com/8563/16022738363_7260797ee0_b.jpg" width="1024" /></a><br />
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I believe this dish needs no introduction, its the normal stir fried kangkong.<br />
By the way thai style kang kong is stir fried with garlic, salted beans and chilli. Dont be so sua ku like me thinking you will get sambal kangkong just cos u asked for more chilli. Afterall Sambal belacan is not really a thai thing...<br />
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<a href="https://www.flickr.com/photos/131533338@N08/16455924419" title="seafoodbkk11 by rachaell mathews, on Flickr"><img alt="seafoodbkk11" height="680" src="https://farm9.staticflickr.com/8602/16455924419_3f2cafee52_b.jpg" width="1024" /></a><br />
<a href="https://www.flickr.com/photos/131533338@N08/16455924419" title="seafoodbkk11 by rachaell mathews, on Flickr"><img alt="seafoodbkk11" height="680" src="https://farm9.staticflickr.com/8602/16455924419_3f2cafee52_b.jpg" width="1024" /></a>
<a href="https://www.flickr.com/photos/131533338@N08/16455924029" title="seafoodbkk14 by rachaell mathews, on Flickr"><img alt="seafoodbkk14" height="680" src="https://farm9.staticflickr.com/8567/16455924029_385fa2aa03_b.jpg" width="1024" /></a>
<a href="https://www.flickr.com/photos/131533338@N08/16019801494" title="seafoodbkk13 by rachaell mathews, on Flickr"><img alt="seafoodbkk13" height="680" src="https://farm9.staticflickr.com/8625/16019801494_f0a1259593_b.jpg" width="1024" /></a><br />
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I think we paid about 15- 20 each for a this meal excluding the raw prawn salad and kangkong (we had those another time)<br />
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20/person is not cheap obviously if youre dining by the road rubbing shoulders with strangers as you're trying to peel your prawn, but because this is in their town area with a shit load of tourists, I<br />
guess that explains the kind of price.<br />
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This is just a convenient and fail proof place for me to get my fix but if you aren't willing to fork out that amount of money considering its not the only place in bangkok that does such fare, you can go to other areas near your hotel which has isaan food,<br />
chances are they would most likely serve such dishes if they do grill too.<br />
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<b>Ratchaprasong Road</b></div>
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outside Central World shopping mall</div>
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It is also walking distance from pratunam- Platinum Fashion mall. </div>
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Just walk towards macs and past the stinky canal on the right, </div>
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and down towards the main road in the opposite flow of traffic,</div>
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soon you will see the rows of stalls by the road!</div>
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Rachaellhttp://www.blogger.com/profile/08430067885655465391noreply@blogger.com0tag:blogger.com,1999:blog-5267042572550566861.post-24857419845126056372015-02-19T22:59:00.002-08:002015-02-25T04:31:54.353-08:00Salut Hawker<div style="text-align: center;">
<a href="https://www.flickr.com/photos/131533338@N08/15967813663" title="salutsalut by rachaell mathews, on Flickr"><img alt="salutsalut" height="680" src="https://farm8.staticflickr.com/7314/15967813663_65c309718b_b.jpg" width="1024" /></a></div>
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If you're craving for quality french/german/seafood at reasonble prices in Sg ,<br />
you can thank heavens for this place.<br />
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tucked away in the heartlands of bukit merah, Salut hawker serves unconventional non-typical hawker food at pocket-friendly prices.<br />
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Basically, Salut kopitiam is a hawker with various stalls serving more angmoh (<i>if you happen to be an angmoh reading this please dont get offended and call me a racist just cause of that ok. Love to angmohs x</i>) styled food like the <b>german schweinshaxe</b> (german pork knuckle and <i>no I do not know how to pronounce that</i>), <b>bangers and mash</b>, <b>french food</b> , PLUS they sell draft beer and ciders!! erdinger on tap and duck confit in a coffeeshop, what are the odds... PLUS THEY HAVE FOIE GRAS!!!!!!!!!!!! FOIE GRAS IN A HAWKER??????? wow don't mind if i do.....<br />
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There are a number of stalls at this hawker , mainly travelling cow ( yes, ramen burger) Stew Küche, Two wings, Immanuel's french kitchen, seasalt, and probably another 2-3 stalls which I didnt really take notice of but I think one sells desserts/cakes?<br />
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<b>Stew Küche</b></div>
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<a href="https://www.flickr.com/photos/131533338@N08/16400371198" title="salut6 by rachaell mathews, on Flickr"><img alt="salut6" height="680" src="https://farm8.staticflickr.com/7395/16400371198_7b1f1b8948_b.jpg" width="1024" /></a><br />
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<a href="https://www.flickr.com/photos/131533338@N08/15965433004" title="salut5 by rachaell mathews, on Flickr"><img alt="salut5" height="680" src="https://farm9.staticflickr.com/8600/15965433004_b3a3033501_b.jpg" width="1024" /></a><br />
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<a href="https://www.flickr.com/photos/131533338@N08/15967814733" title="salut17 by rachaell mathews, on Flickr"><img alt="salut17" height="680" src="https://farm8.staticflickr.com/7326/15967814733_c780c44584_b.jpg" width="1024" /></a><br />
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One of the more popular mains from Stew Küche is their pork knuckle and sausage platter to share.. I looove love love pork knuckle when its done right its one of the best things ever, crisp pork skin hugging a blanket of fat hugging tender pull apart meat all balancing on one bone its really pretty fckn delicious.<br />
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However the one we had that day was pretty mediocre... Meat wasnt as tender and juicy to our liking and infact it was pretty dry. But I guess if you're craving for this and you just need to satisfy your greedy tastebuds and tummies then its ok for the price I guess? But I personally wouldn't order this again if I happen to be back here..<br />
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<a href="https://www.flickr.com/photos/131533338@N08/16400573160" title="salut16 by rachaell mathews, on Flickr"><img alt="salut16" height="680" src="https://farm8.staticflickr.com/7460/16400573160_cc9fa11296_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/131533338@N08/16586385301" title="salut15 by rachaell mathews, on Flickr"><img alt="salut15" height="680" src="https://farm9.staticflickr.com/8636/16586385301_718aedd0c4_b.jpg" width="1024" /></a><br />
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It comes with what i like to call 'kids sides' haahaha - hashbrowns, couple of leaves of butterhead lettuce, achar, and a veggie bake thinggy with cheese and semi-mash(lol)<br />
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<a href="https://www.flickr.com/photos/131533338@N08/16586385531" title="salut14 by rachaell mathews, on Flickr"><img alt="salut14" height="680" src="https://farm9.staticflickr.com/8652/16586385531_9ed67b9102_b.jpg" width="1024" /></a><br />
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we also had the lamb chops from stew küche which came out pretty disappointing. I was expecting a 1" chop but this was sliced so thinly and taste wise it just tasted like typical cheap lambchops you get for 5bucks a plate at a western stall in a hawker.<br />
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<a href="https://www.flickr.com/photos/131533338@N08/16400370248" title="salut9 by rachaell mathews, on Flickr"><img alt="salut9" height="680" src="https://farm9.staticflickr.com/8662/16400370248_0b968a50a0_b.jpg" width="1024" /></a><br />
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This is the stall that sells a good selection of beers and ciders for really really decent prices. We had a couple of Rekorderligs and they were 11 each. They also have paulaner beers, budweisers in a bucket,brother ciders and of course somersby.<br />
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<b>IMMANUEL'S KITCHEN</b></div>
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From Immanuels kitchen Of course yours truly had to have the foie. pretty decent but wish I had more!!!!!!! Love love love foie.<br />
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The food at immanuel's kitchen pretty much did hit the spot. I've never had 100% authentic french food so I can't vouch for the authenticity of the dishes but the menu looks pretty legit. Plus the chef worked in prestigious restaurants in sg (jaan, andre, mbs etc) so he knows what he's doing. This stall has really impressive food at cut throat prices...<br />
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<a href="https://www.flickr.com/photos/131533338@N08/16586384551" title="salut19 by rachaell mathews, on Flickr"><img alt="salut19" height="680" src="https://farm8.staticflickr.com/7417/16586384551_88eed8418d_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/131533338@N08/15965430724" title="salut13 by rachaell mathews, on Flickr"><img alt="salut13" height="720" src="https://farm9.staticflickr.com/8588/15965430724_151a924860_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/131533338@N08/16561596026" title="salut12 by rachaell mathews, on Flickr"><img alt="salut12" height="680" src="https://farm8.staticflickr.com/7419/16561596026_bf9fc19e36_b.jpg" width="1024" /></a><br />
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Duck confit was tender, skin was crisp and not soggy. Sides were just no frills regular veggies with bacon, not gona complain because the star of the dish was well done..<br />
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<a href="https://www.flickr.com/photos/131533338@N08/16400572600" title="salut18 by rachaell mathews, on Flickr"><img alt="salut18" height="680" src="https://farm8.staticflickr.com/7288/16400572600_b623337d49_b.jpg" width="1024" /></a><br />
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escargots were great... cooked in a great thick sauce that went good with the bread... I tasted parmesan parsley tomatoes and lots of garlic in this, and im not sure what else but it was good. please order this if you go!!<br />
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<a href="https://www.flickr.com/photos/131533338@N08/16587597055" title="salut11 by rachaell mathews, on Flickr"><img alt="salut11" height="680" src="https://farm8.staticflickr.com/7388/16587597055_f787f6bb1a_b.jpg" width="1024" /></a>
<a href="https://www.flickr.com/photos/131533338@N08/16586386651" title="salut10 by rachaell mathews, on Flickr"><img alt="salut10" height="680" src="https://farm8.staticflickr.com/7328/16586386651_296c8d913a_b.jpg" width="1024" /></a><br />
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Pork belly with onsen egg and potato foam<br />
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The sous vide pork belly ho my god. This is why sous vide cooking is fucking amazing. Tender and melt in your mouth.. This dish was pretty damn good, the layers of fat in the tender meat made it a lovely effortless chew.<br />
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SEA SALT</div>
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Seasalt sells more seafood and fish based dishes. Fried calamari, fish & chips, fish steaks, mussels clams etc..<br />
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We had their pot of mussels in their signature best-seller white wine sauce. Very passable in my opinion.. Wouldn't re-order..<br />
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<a href="https://www.flickr.com/photos/131533338@N08/16586925632" title="salut1 by rachaell mathews, on Flickr"><img alt="salut1" height="680" src="https://farm8.staticflickr.com/7374/16586925632_2b2a72c6f2_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/131533338@N08/16587599335" title="salut2 by rachaell mathews, on Flickr"><img alt="salut2" height="680" src="https://farm8.staticflickr.com/7350/16587599335_e333b29b81_b.jpg" width="1024" /></a><br />
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we also had their seafood paltter, again with the kids sides haha. Random nachos!!<br />
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As much as I wasnt impressed by their mussels, I have to say their seafood is fresh. No funky tastes, just clean seafood flavours. Prawns tasted good..<br />
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<a href="https://www.flickr.com/photos/131533338@N08/15967817993" title="salut4 by rachaell mathews, on Flickr"><img alt="salut4" height="680" src="https://farm8.staticflickr.com/7335/15967817993_f6944421c4_b.jpg" width="1024" /></a>
<a href="https://www.flickr.com/photos/131533338@N08/16587599135" title="salut3 by rachaell mathews, on Flickr"><img alt="salut3" height="680" src="https://farm9.staticflickr.com/8577/16587599135_00fe272e98_b.jpg" width="1024" /></a></div>
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Overall this is a pretty good place for people who want to eat out and don't want to cost a bomb. We were 6 of us and for a full bellied meal for 6, we only paid about 20-25 each. That's pretty damn awesome considering you get restaurant grade food like sous vide dishes and foie.. While it's not the nicest place to dine at, its no-frills, simple, reasonable and delicious enough. Plus they have ciders and beers at almost 1/2 the price of an average bar after GST taxes so why the hell not.<br />
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We were here on friday with a reservation made in advance so we didnt have to wait. However if youre planning to come here in a big group or if you're going to come after 7-ish its best to try to score a reservation first. There was a long ass queue of hungry people eye-raping all the surrounding food while waiting to be seated. Sucks to be you yall!!!!<br />
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<a href="https://www.flickr.com/photos/131533338@N08/16400572000" style="text-align: center;" title="salut21 by rachaell mathews, on Flickr"><img alt="salut21" height="680" src="https://farm9.staticflickr.com/8611/16400572000_fda21d729a_b.jpg" width="1024" /></a><br />
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<a href="https://www.flickr.com/photos/131533338@N08/16401729239" style="text-align: center;" title="salut20 by rachaell mathews, on Flickr"><img alt="salut20" height="680" src="https://farm8.staticflickr.com/7313/16401729239_90695b2bdb_b.jpg" width="1024" /></a><br />
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Check out some of the stall's fb page for their operating hours<br />
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<a href="https://www.facebook.com/immanuelfrenchkitchen" target="_blank">Imamnuel's</a><br />
<a href="https://www.facebook.com/seasaltseafood" target="_blank">Sea salt</a><br />
<a href="https://www.facebook.com/twowingsSG?fref=ts" target="_blank">2 Wings</a><br />
<a href="https://www.facebook.com/stewkuche?fref=ts" target="_blank">Stew Küche</a><br />
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Salut Coffeeshop<br />
Block 119 Bukit Merah Lane<br />
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Rachaellhttp://www.blogger.com/profile/08430067885655465391noreply@blogger.com2tag:blogger.com,1999:blog-5267042572550566861.post-50277081604639833352014-11-07T02:47:00.002-08:002014-11-07T03:38:09.346-08:00Feedlot Bar & Grill <div style="text-align: center;">
<a href="https://www.flickr.com/photos/127461644@N02/15707155776" title="FEEDLOTHEADER by Daniel H, on Flickr"><img alt="FEEDLOTHEADER" height="680" src="https://farm8.staticflickr.com/7463/15707155776_8fc54b963a_b.jpg" width="1024" /></a></div>
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I can confidently say that the top contender on every foodie's list will be a well done (NO I DO NOT MEAN COOKED ALL THE WAY THROUGH) steak. Beautifully pink with that great beefy flavour, not drenched in overpowering nonsense sauces, served in a great medium rare. While its not difficult to whip up a great steak considering you only need a quality slab of cow, salt and pepper, not all places that serve steak do a good job at it.<br />
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so........ THANK GOD I FOUND FEEDLOT !!!!!!!!!!!!!<br />
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<a href="https://www.flickr.com/photos/127461644@N02/15707141366" title="feedlot1 by Daniel H, on Flickr"><img alt="feedlot1" height="680" src="https://farm4.staticflickr.com/3950/15707141366_866c68d246_b.jpg" width="1024" /></a>
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We ordered the truffle fries ($12)<br />
to share while waiting for the rest to arrive. They were golden and crisp but really lacking in truffle flavour.. Im guessing they did a double fry on this, and then drizzled some truffle oil over which was really really subtle. Wish they had more of a truffle punch ):<br />
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<a href="https://www.flickr.com/photos/127461644@N02/15707143846" title="feedlot3 by Daniel H, on Flickr"><img alt="feedlot3" height="680" src="https://farm4.staticflickr.com/3952/15707143846_44c9ae3841_b.jpg" width="1024" /></a><br />
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Char grilled asparagus. ($8)<br />
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Wish there was a more smoky flavour from the chargrill...<br />
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<a href="https://www.flickr.com/photos/127461644@N02/15546021630" title="feedlot7 by Daniel H, on Flickr"><img alt="feedlot7" height="680" src="https://farm8.staticflickr.com/7577/15546021630_595ff07932_b.jpg" width="1024" /></a><br />
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The Cow ($35)<br />
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Wagyu tartare, Beef tendon (that keropok looking thing)<br />
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<a href="https://www.flickr.com/photos/127461644@N02/15110896914" title="feedlot8 by Daniel H, on Flickr"><img alt="feedlot8" height="680" src="https://farm4.staticflickr.com/3937/15110896914_e2f9d54224_b.jpg" width="1024" /></a><br />
<a href="https://www.flickr.com/photos/127461644@N02/15732404332" title="feedlot4 by Daniel H, on Flickr"><img alt="feedlot4" height="680" src="https://farm6.staticflickr.com/5607/15732404332_3233dedb8c_b.jpg" width="1024" /></a>
<a href="https://www.flickr.com/photos/127461644@N02/15732405252" title="feedlot5 by Daniel H, on Flickr"><img alt="feedlot5" height="680" src="https://farm8.staticflickr.com/7491/15732405252_b137e410ba_b.jpg" width="1024" /></a>
<a href="https://www.flickr.com/photos/127461644@N02/15728939341" title="feedlot6 by Daniel H, on Flickr"><img alt="feedlot6" height="680" src="https://farm8.staticflickr.com/7543/15728939341_a6bf980880_b.jpg" width="1024" /></a><br />
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Not like your usual steak/beef tartare, with its most obvious difference being presentation and choice of accompaniments, but I thought this was pretty good... I love beef tendon, stewed or dehydrated into airy cracker puffs so this was a winner for me..<br />
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<a href="https://www.flickr.com/photos/127461644@N02/15730864395" title="feedlot9 by Daniel H, on Flickr"><img alt="feedlot9" height="680" src="https://farm4.staticflickr.com/3942/15730864395_bb58ea8a8a_b.jpg" width="1024" /></a><br />
<a href="https://www.flickr.com/photos/127461644@N02/15730864715" title="feedlot10 by Daniel H, on Flickr"></a>
<a href="https://www.flickr.com/photos/127461644@N02/15728940561" title="feedlot11 by Daniel H, on Flickr"><img alt="feedlot11" height="680" src="https://farm8.staticflickr.com/7571/15728940561_324d442859_b.jpg" width="1024" /></a><br />
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And of course what is a visit to a steakhouse without the grand prize taking all the attention, right?<br />
<a href="https://www.flickr.com/photos/127461644@N02/15728951231" title="feedlot18 by Daniel H, on Flickr"><img alt="feedlot18" height="680" src="https://farm8.staticflickr.com/7511/15728951231_0d679a95f7_b.jpg" width="1024" /></a><br />
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<a href="https://www.flickr.com/photos/127461644@N02/15546019740" title="feedlot12 by Daniel H, on Flickr"><img alt="feedlot12" height="680" src="https://farm4.staticflickr.com/3946/15546019740_2f1d4229fc_b.jpg" width="1024" /></a><br />
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<br class="Apple-interchange-newline" />Cote de Boeuf ($185)<br />
200 day grain fed Australian Angus, this 1kg beauty stole the limelight.<br />
My eyes were beaming like a underfed dog seeing meat for the first time in 5 years.<br />
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Cote de Boeuf is basically a cut from the cow's ribs, cooked bone in which imparts more flavour to the meat so yes, and yes, and yes !!!!!!!!!!!!!<br />
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<a href="https://www.flickr.com/photos/127461644@N02/15110898924" title="feedlot13 by Daniel H, on Flickr"><img alt="feedlot13" height="680" src="https://farm4.staticflickr.com/3945/15110898924_2bf1a6a596_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/127461644@N02/15546023480" title="feedlot14 by Daniel H, on Flickr"><img alt="feedlot14" height="680" src="https://farm4.staticflickr.com/3954/15546023480_8f859df059_b.jpg" width="1024" /></a><br />
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Ordered this bad boy in a medium rare and it was by far one of the best steaks I've had in Singapore thus far. Beautifully cooked with an even pink from core to core, juicy, and the pieces that had that rib eye fat attached to them oh my god............ How can anyone be vegan?? This piece of protein was fucking divine..<br />
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<a href="https://www.flickr.com/photos/127461644@N02/15111484183" title="feedlot15 by Daniel H, on Flickr"><img alt="feedlot15" height="680" src="https://farm4.staticflickr.com/3941/15111484183_48a190ff8b_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/127461644@N02/15728948861" title="feedlot17 by Daniel H, on Flickr"><img alt="feedlot17" height="680" src="https://farm6.staticflickr.com/5605/15728948861_c88fdbccb6_b.jpg" width="1024" /></a><a href="https://www.flickr.com/photos/127461644@N02/15730876575" title="feedlot19 by Daniel H, on Flickr"><img alt="feedlot19" height="680" src="https://farm4.staticflickr.com/3955/15730876575_44163c4ed0_b.jpg" width="1024" /></a><br />
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JUST LOOK AT THAT LOVELY SHADE OF PINK??????? and that fat hugging it its like me and beckham locked in our weekly snuggly embrace!!!!!!<br />
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We also had the Lobster Mac and Cheese, (promotional price of $12+ if you book via the chope app)<br />
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While I was all thumbs up for the crustacean sauce of this dish, the pasta was pretty much cooked in boiling water and then tossed in the sauce, and it came out rather 'plain' tasting because it hasnt absorbed that goodness of that seafood stock, so it felt like it was pasta dipped in sauce if you get what i mean. But for $12 it was pretty good I guess, can't complain!<br />
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<img alt="feedlot22" height="680" src="https://farm4.staticflickr.com/3942/15545688947_a53058bd53_b.jpg" width="1024" /><br />
<a href="https://www.flickr.com/photos/127461644@N02/15545426158" title="feedlot21 by Daniel H, on Flickr"><img alt="feedlot21" height="680" src="https://farm4.staticflickr.com/3945/15545426158_8490ef0289_b.jpg" width="1024" /></a><br />
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Get your lobster mac & cheese at only $12+ with the chope app, dont say I never share... However promo ends November 15th so FASTER BOOK FATTIES!!!!!!<br />
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Peace, signing out!<br />
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<a aria-label="Get Directions" class="businessAddress lfloat _ohe" data-hover="tooltip" href="https://www.bing.com/maps/default.aspx?v=2&pc=FACEBK&mid=8100&rtp=adr.%7Epos.1.3051657074253_103.82302149479_56+Tanglin+Road+%23B1-01%2C+Singapore&cp=1.3051657074253%7E103.82302149479&lvl=16&sty=r&rtop=0%7E0%7E0%7E&mode=D&FORM=FBKPL1&mkt=en-GB" id="js_a" rel="nofollow" style="background-color: white; color: #3b5998; cursor: pointer; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; font-weight: bold; line-height: 15.3599996566772px; text-align: left; text-decoration: none; width: 170px;" target="_blank"><span class="pbs fsm" style="padding-bottom: 5px;"></span></a><br />
<ul class="uiList _4kg" style="list-style-type: none; margin: 0px; padding: 0px;">
<li style="border-width: 0px;"><br /></li>
<li style="border-width: 0px;"><br /></li>
<li style="border-width: 0px;">Feedlot Bar and Grill</li>
<li style="border-width: 0px;">56 Tanglin Road #B1-01 </li>
<li style="border-width: 0px;">(opposite tanglin mall, its the swiss butchery building , or singpost one if you know..)</li>
<li style="border-width: 1px 0px 0px;">Singapore 247964</li>
<li style="border-width: 1px 0px 0px;"><br /></li>
<li style="border-width: 1px 0px 0px;"><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px; text-align: left;">6463 8080</span></li>
</ul>
<div>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px; text-align: left;">Mon-Fri 2:30pm (Last Order) </span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px; text-align: left;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px; text-align: left;">Mon-Fri 10:00pm (Last Order) </span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px; text-align: left;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px; text-align: left;">Sat,Sun,PH 10pm Dinner (Last Order)</span></div>
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Rachaellhttp://www.blogger.com/profile/08430067885655465391noreply@blogger.com0