關於 best bite menu ，我們在網路上蒐集到這些相關的討論、資訊與評價

Nom nom nom....
Of briyani, tandoori, naan and more! 🤤

I always look for the best and affordable restaurant, so glad that I came across Sardaarji. This newly opened restaurant serves a wide range of scrumptious authentic Punjabi & Indian dishes that sure to excite your tastebuds. 💥

The Dum Mutton Briyani (RM19.90) was a showstopper. Fluffy and aromatic rice loaded with tender mutton, it was mouth-watering. The portion was huge and good enough for two to share. Highly recommended! 😋

Perfectly grilled, the Tandoori Chicken(RM11.90), Chicken Tikka Tandoori(RM14.90) and Tandoori Prawn(RM34.90) were amazingly done. Slightly charred, yet incredibly tender and succulent.

The Butter Chicken(RM19.90) laden in a rich tomato sauce with cream and butter was decent.

Spinach purée cooked with cottage cheese cubes, the heavenly rich and creamy Palak Paneer(RM13.90) tastes so good and goes perfectly well with the soft, pillowy Cheese naan (RM9.90). I can literally feel the love in every bite, no kidding! 😂

All in all, lovely ambiance, attentive service, everything is reasonably priced and deliciously satisfying. 👍🏻

Sardaarji also offer Weekday Lunch Set Menu available from 11am until 2pm, Monday to Friday(except public holidays). Price starts from RM9.90 only, truly value for money. The restaurant has a function hall that can accommodate up to 100 guest for private and corporate events.

Sardaarji Restaurant
No 3 Jalan Tiong Nam, Off,
Jalan Raja Laut,
50350 Kuala Lumpur.
Operating hours : 10am - 10pm (Mon to Sun)

天頤 Yi | 中菜 Omakase

中國菜講究鑊氣盪熱，份量豐富易於共享。因此以廚師發辦（Omakase）形式呈現中國八大菜系，相信在亞州暫時就只有摩柏斯21樓的天頤在做這件聽起來有點吃力不討好的美食任務。

The Chinese culinary tradition tends to emphasize on the concept of abundance, and so the cuisine has a penchant for family style service. As such, Yi at the Morpheus, with a focus on representing the 8 regional cuisines of China in a tasting menu format, has its work cut out for it.

但中菜「不時不食，突顯食材原味」的烹調邏輯，在天頤范主廚對時令愈見成熟的敏感度和烹飪技術配合下，玩起 Omakase，卻令人悟出粵菜中隱含著的美感、靈活多變和食味之豐富。

Executive Chef Fam, with his acuity to seasonality and wealth of knowledge in cooking techniques, is able to create an omakase experience that highlights Chinese seasonal produce as well as the cuisine's beauty and dynamism.

在半年後重開的天頤，摒棄了以往菜式每日改變的堅持，重新設計了每月推出陳新，以時令節氣為靈感的12道菜式菜單，令餐廳能更專心提升客人用餐體驗。

Reopening after a 5-month hiatus, Yi's tasting menu is now inspired by the Chinese solar terms and changing monthly, rather than daily, so that there's more attention paid to the dining experience.

菜單：「夏至」（圖1）

第一道｜毛蟹：魚籽｜糟鹵 （圖2）

開首第一道菜，往往代表菜單規格的標桿和誠意的表述。這道菜把北海道毛蟹、伊朗魚籽醬和中式糟鹵的三種 umami ，碰撞出細膩複雜的味道層次。毛蟹是至陰至柔的細嫩、魚籽醬則富有爆發力，最後再收斂到糟鹵的陳酒甘甜氣息。

Course 1 - Horsehair Crab: caviar, rice wine lee

Combining three ingredients rich in umami: the delicate Hokkaido horsehair crab, the explosive Iranian caviar, and the lingering depth of a Chinese pickle sauce made with aged rice wine lee, this dish confers a complex yet harmonious savoriness, setting the course for the rest of the menu.


第二道｜鮑魚：南非鮮鮑｜紅燒（圖3）

鮮鮑雖然在風味上不及干鮑濃厚，但卻保留了鮑魚的本味和彈性。即席紅燒呈上，菜式充滿美感又能留住溫度。

Course 2 - Abalone: fresh South African abalone, red-braised

While fresh abalone doesn't have as much umami as its dried counterpart, it retains its natural flavors and al dente texture. The dish is finished and sauced tableside, providing a show as well as preserving the optimal serving temperature.

第三道｜湯：花膠｜菌（圖4）

深海鱸魚花膠的鮮美，貫穿了這道顏色慢熬至金黃色的老火雞湯。溫潤舒暢的味道，最後以意大利豬臉頰肉碎提鮮。

Course 3 - Soup: fish maw, mushroom

The gelatin-rich seabass fish maw is pillowed in a glistening golden stock made with stewing hen, with a sprinkle of minced iberico pork cheek. It's soothing and nourishing, just as chicken soup should be.

第四道｜黑喉鯛：欖豉（圖5）

全晚最愛的一道菜式。把粵菜家常蒸魚要做到極致，范主廚決定從每個細節入手。

黑喉鯛肉質較清新緊嫩，適合於夏天享用。先取其鯛魚骨，以5-6小時「吊」成魚清湯，再把黑喉鯛最緊嫩的魚腩部分，用魚清湯以「蒸氣浴」的方式即席（圖6）把魚腩蒸至剛熟後，佐以秘制欖豉和頭抽享用，口腔一下子鮮成了汪洋。

Course 4 - Nodoguro: preserved olives

For the fish course, Chef Fam uses the leaner summer nodoguro in an elevated version of traditional Cantonese streamed fish. The fish bones are used to make a fish stock, which is used to steam the fish belly in a "hammam" tableside. Topped with preserved olives and premium soy sauce, this dish brims with umami. This is my favorite dish of the night.

第五道｜龍蝦：杭椒｜爆炒（圖7）

爆炒是粵菜的精髓，爆炒龍蝦更是相當考慮廚師功力，那一剎那的火喉掌控，足以定斷龍蝦的爽甜度。以鑲了豬肉的杭椒和龍蝦爆炒，惹味非常火喉精準。

Course 5 - Lobster: Chinese chili, stirfry

Stirfry is a quintessential Cantonese cooking technique. And stirfrying an ingredient like lobster, requires precise control of heat and timing. The lobster here is stirfried with pork-stuffed Chinese chili, and it's timed to perfection.

第六道｜和牛：松露｜爆炒（圖8）

以鹿兒島A4和牛跟雞樅菌爆炒，再即席上演一場松露雨，塔斯曼尼亞冬季黑松露為肉味添上豔麗氣場。

Course 6 - Wagyu: truffle, stirfry

The Kahoshima A4 wagyu is stirfried with chanterelle mushroom, and the finished dish is topped with a confetti of shaved Tasmanian black truffle, adding to the aroma.

第七道｜乳鴿：香芧｜吊燒（圖9）

天頤的招牌菜。師父為了把香芧入味於23日大的石歧妙齡乳鴿，想盡了千方百計。先在滷水中加入香茅生浸乳鴿，再在上桌時佐以煙燻香茅葉，最後現點即炸至皮脆多汁，拍照多一秒也嫌太久。（並附上檸檬水洗手，很貼心的服務細節。）

Course 7 - Pigeon : lemongrass, crisped

This is Yi's signature dish. Chef braises the 23-day-old squab in a lemongrass infused master stock, deep fries it to create the crispy skin, then smokes it with burned lemongrass tableside. There is no pretty way to eat this, and so the server provides a side of lemon water for hand washing. A thoughtful touch.

清清味蕾：番厘茄啫喱配話梅泡沫（圖10左上）

把番茄和話梅的譽瓏軒經典組合拆解重組。番茄一口咬下，是帶有自然舒爽酸味的啫喱。一份小啫喱便要用上3-4個日本番茄澄清吊汁炮製，配上話梅泡沫，這道過場小品的呈現和構成都充滿想法，酸甜味道具衝擊性。

Palate cleanser: Tomato gelee with preserved plum espuma

This is an homage to the Jade Dragon signature snack. One slice of this deconstructed tomato requires the juice of 3-4 full tomatoes. Paired with preserved plum espuma, this bite-sized flavor bomb packs a sweet and sour punch.

第八道｜菜：松茸｜上湯（圖10右上）

這道菜充滿夏季時令性。以「地三鮮」為靈感，有時令的覓菜嫩葉，和經香烤後風味更濃厚的松茸。最後佐以烏魚子提鮮。

Course 8 - Veg : matsutake, stock

This dish is the epitome of summer. Inspired by a northern Chinese peasant dish called disanxian (literally "3 treasures of the earth," originally a stirfry of potato, eggolant, and green pepper), this dish sets out to provide the best of summer. Using fresh shoots of amarath as bed, the dish is topped with grilled mastsutake and a generous sprinkle of mullet roe for maximum umami.

第九道｜香苗：海膽｜鹹飯（圖10 左下）

薑蔥、豬油渣和海膽的搭配，就是簡單純粹的美味！如果能做到粵式煲仔飯「咋咋聲」的熱鍋焦香會更完美。

Course 9 - Rice : sea urchin, Minnan salty rice

Pairing allium, crackling, and sea urchin, this play on the Minnan classic is simple but delectable. If this can be combined with a sizzling Cantonese claypot to create a tahdig, it would have been even more amazing.

第十道｜椰皇：雪燕｜蘆薈（圖10 右下）

夏天是享用椰皇的時令季節，加上滋陰養顏的雪燕牛奶布甸和有助消化的蘆薈，嘗用此甜品後，當下有什麼燥熱也頓時消除。

Course 10 - Coconut: tragacanth, aloe vera
No summer menu is complete without coconut. This refreshing coconut panna cotta is topped with tragacanth (natural resin from an Asian legume tree) and flesh of an aloe plant. It's the perfect antidote to the summer heat.

หอยจ๊อปูเต็มคำ 🦀 แฮ่กึ๊นกุ้งแน่น ๆ 🦐 สูตรลับกว่า 50 ปีที่ใครก็ต้องยอม ✨😍
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ต้องลิ้มลอง! “หอยจ๊อปูทอง” 💥 ตำนานรสชาติกว่า 50 ปี แห่งถนนเยาวราช 🤩 ปรุงด้วยเครื่องเทศสูตรลับเฉพาะประจำตระกูล ปูแน่น! กุ้งเน้น! เต็มปากเต็มคำ! 🤤 การันตีด้วยรางวัล และได้ไปออกรายการมาแล้วมากมาย! ✨
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มากินที่นี่ไร้ความกังวล เพราะทางร้านมีมาตรการความสะอาดปลอดภัย โดยจะมีแผงฟิล์มกั้นระหว่างอาหารกับลูกค้า ทั้งยังมีสเปรย์แอลกอฮอล์ไว้ให้ฉีดฆ่าเชื้อโรคอีกด้วย ถ้าลูกค้าเริ่มแน่นก็จะจัดให้ยืนห่างกัน 2 เมตรค่ะ 👍🏻
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เมนูแรก “หอยจ๊อปูก้อน” 🦀 กรอบนอกแน่นในด้วยเนื้อปูก้อนโต “แฮ่กึ๊นกุ้งเวอร์” 🦐กุ้งกุลาดำทะเลชั้นดี มาเป็นตัว ๆ 🤤 และยังมี “ลูกชิ้นกุ้ง” เนื้อหนึบหนับ, “ปลาเส้น” ใช้ปลาทะเลสดเนื้อนุ่ม และ “ปูจ๋า” ไส้หอยจ๊อเต็ม ๆ ยิ่งกินคู่น้ำจิ้มบ๊วยสูตรเด็ดของร้านรสเปรี้ยวนำหวานตาม คือดี! 😋 แถมเดินทางสะดวกด้วย MRT สถานีวัดมังกร ทางออก 1 ถนนแปลงนาม ใกล้นิดเดียวเอง!
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เมนูเด็ดแสนโด่งดัง “หอยจ๊อปูก้อน” ✨ (160 บาท) ฟองเต้าหู้บางกรอบ เนื้อปูก้อนใหญ่เต็มชิ้นแทบไม่มีที่ว่าง กัดเข้าไปคือฟินหนักจนอยากคาราวะ! ด้วยความพิถีพิถันจากประสบการณ์กว่า 50 ปี จนได้ความกรอบนอกและความนุ่มในที่พอดีที่สุด! 😍

“แฮ่กึ๊นกุ้งเวอร์” (160 บาท) บอกเลยว่าเวอร์สมชื่อ เพราะมีแต่กุ้ง กุ้งและกุ้ง! เนื้อเด้งสุด ๆ โดยทางร้านใช้เป็นกุ้งกุลาดำทะเลคุณภาพดี
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นอกจากนี้ยังมี ปลาเส้น ลูกชิ้นกุ้ง ปลาเส้นทอด และปูจ๋า ให้ได้ลิ้มลองกัน ที่สำคัญขอบอกว่า “น้ำจิ้มบ๊วย” ทางร้านทำเองแล้วมันเด็ดมาก! เปรี้ยวนำหวานตามหอมมาก ไม่กั๊กรสชาติ!
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หาซื้อกินได้ง่ายด้วยรถเข็น “หอยจ๊อปูทอง” สีแดงเตะตาจนต้องมาต่อคิว แถมทอดใหม่สด ๆ ร้อน ๆ ฟินสุด! 😋 ใครที่อยากประสบพบเจอกับปูเน้น ๆ! กุ้งเต็ม ๆ! เต็มปากเต็มคำอิ่มทั้งกายใจ ขอท้าให้มาลอง “หอยจ๊อปูทอง” หรือสั่งผ่าน LINE MAN ได้เลย! 💚
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🦀 : หอยจ๊อปูทอง
📍 : 394 ถนนเยาวราช จักรวรรดิ กทม. (อยู่ซ้ายมือ ตรงข้ามร้านทองเลี่ยงเซ่งเฮง)
📞 : โทร 0951989198, 0645565546, 0646599546
⏰ : อังคาร - อาทิตย์ 09.30 - 21.30 น.
🛵 : สั่ง LINE MAN ได้ที่นี่! 👉🏻 https://bit.ly/2z81R1g
⭐️ : ดูพิกัด และ รีวิวเพิ่มเติม 👉🏻 https://www.wongnai.com/restaurants/269890RT
_________________________
#Wongnai #WongnaiBacktoLife
เริ่มต้นใช้ชีวิต New Normal ไปดัวยกันกับ Wongnai ค้นหาข้อมูลร้านอาหารจากทั่วประเทศ และ แบ่งปันรีวิวกันได้ที่แอป Wongnai ▶️ ดาวน์โหลดฟรีที่นี่ >> http://bit.ly/2U0bdns
Full of crab clams 🦀 Haha. Full of shrimp 🦐 Secret formula for more than 50 years that anyone has to surrender ✨😍
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Must taste! ′′ Chopu Thong ′′ 💥 The legend of the taste over 50 years of Yaowarat road 🤩 cooked with spices. Secret recipe for the family. Full of crab! Shrimp focus! Full of mouth! 🤤 Guaranteed with prizes and lots of shows! ✨
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Come to eat here. No worries because the shop has cleanliness and safe measures. There will be a film panel between food and customers. There is alcohol spray for injection to kill germs. If customers start tight, we will make it 2 meters apart. 👍🏻
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The first menu ′′ Chopper Pu Kon ′′ 🦀 Crispy outside with big crab meat Hee Kung Kung ′′ 🦐 Great seafood shrimp 🤤 and There are ′′ shrimp meatballs sticky meat cuddle baht, ′′ fish ′′ uses fresh seafood, soft and ′′ crab ′′ full of shellfish. The more you eat, the more you eat, the best recipe of the shop. Sour, sweet taste. It's good to follow! 😋 Plus convenient to travel with MRT. Wat Dragon Station. Exit 1 Plotnam Road. It's a little closer!
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A famous great menu of ′′ Chopu Kon ′′ ✨ (160 baht) thin tofu bubbles, crispy, big crab meat. Almost no space to bite. So satisfied that I want to respect! With more than 50 years of experience, it's the most suitable crispy and softness! 😍

′′ Hey, shrimp ′′ (160 baht). I can tell that it's worth the name. There are only shrimp, shrimp and shrimp! Super bouncing meat by the shop. Use it as black shrimp. Good quality seafood.
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There are also fish, meatballs, shrimp, fried fish and crabs to taste. Most importantly, I would like to say that ′′ spicy sauce ′′ the shop made it myself. It's awesome! So sour. Sweet. It smells so good. No more than cuddle flavors!
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It's easy to buy with the red ′′ Chopu Thong ′′ wheelchair. It kicks in the eyes so that you have to queue. It's freshly fried. Hot. Very satisfying! 😋 For those who want to experience, meet with full crab! Full of shrimp! Full of mouth. Full of words. Physically and mentally. I challenge you to try ′′ Chopu Thong ′′ or order via LINE MAN! 💚
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🦀: Choi Choi Thong
📍: 394 Yaowarat Road, Empire, Bangkok. (On the left side, opposite to the gold shop. Avoid Seng Heng)
📞: Call 0951989198, 0645565546, 0646599546
⏰: Tuesday - Sunday 09.30-21.30 pm
🛵: Order LINE MAN here! 👉🏻 https://bit.ly/2z81R1g
⭐️: see more location and reviews 👉🏻 https://www.wongnai.com/restaurants/269890RT
_________________________
#Wongnai #WongnaiBacktoLife
Start living New Normal to cuddle together with Wongnai. Find restaurants from all over the country and share cuddle reviews at Wongnai app ▶️ Free download here>> http://bit.ly/2U0bdnsTranslated

We went down to Mrs Pho to demolish a MASSIVE 6KG (13LB) PHO CHALLENGE! Mrs Pho, located at 313@somerset, serves authentic Vietnamese cuisine and specialises in its namesake, pho. The chef, a feisty Vietnam native, offered us a mega version of her special menu item, Premium Short Ribs Pho. Only offered at Mrs Pho’s Somerset outlet and created by the chef herself, the bowl comes with your usual pho toppings of beef balls and sliced beef but with the addition of a hefty piece of short rib that was sous vide-ed for 36 hours.

With over 5 portions of noodles, 3-4 servings of meat and a bucketful of broth, the bowl came up to a whopping 6KG. I began with the star of the pho, the short rib, and it really was the best part. Succulently tender and meaty together with a hit of umami from being submerged in the pho broth. Adding on the available chilli sauce helped to bring out a different dimension to the short rib.

The broth itself was not as strong as I had expected, actually being mild yet not bland. It served as a good base for you to craft the bowl to your own liking and to bring out the flavours of the toppings. You can add chilli for more spiciness, fish sauce for greater saltiness and Vietnamese-style brown sauce (tasted sort of like marmite) for an umami kick.

I especially enjoyed the noodles, which had bite to them and soaked up the broth beautifully. The beef balls were excellent as well, firm and bouncy. They also serve a special in-house chilli sauce that was devilishly spicy. I could not handle it but I am sure most of you would enjoy it immensely.

This was a pleasurable challenge that I completed in under 30 minutes, which is decent for a massive 6KG bowl of pho. Mrs Pho’s Somerset outlet is newly opened and located right at the entrance to the MRT station in the building. Massive queues are common on weekends (a testament to their excellent food) so be sure to plan adequately for your visit to Mrs Pho!

Visit Mrs Pho at:
313@somerset #01-16
Singapore 238895

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For this video, we went down to Ho Ho Chimek where they assembled a beautiful Bossam platter for me to devour. Ho Ho Chimek is an authentic Korean restaurant located in East Village that specialises in Korean Fried Chicken while also offering a host of other delectable Korean cuisine. For this challenge, I was offered a secret menu Bossam (Korean Pork Belly) option, together with Kimchi Fried Rice and Jajangmyeon Noodles, that were assembled beautifully onto my giant plate.

Bossam is a unique Korean style of eating involving boiled pork belly served with a number of condiments that you then wrap up in a lettuce leaf into a neat little package. For myself, I was given kimchi, garlic, Bibimbap sauce and spring onions. On its own, the pork was reminiscent of char siew, but slightly fattier and sweeter. Eaten with all the condiments in a wrap, the flavours truly complemented one another with the kimchi and garlic tempering the cloying flavour of the pork together with the satisfying crunch of the lettuce.

The Kimchi Fried Rice was topped with fried eggs and had the distinct tangy flavour from the kimchi juice added. It was specked with kimchi and chicken luncheon meat, with the meat adding a needed savoury dimension with each bite. The Jajangmyeon noodles, a noodle dish topped with a thick black bean sauce and bits of pork, was not overpowering in the slightest as is common for poorly done Jajangmyeon, with the unique black bean flavour and juicy chunks of pork.

This was an enjoyable challenge with a good bit of variety, although the unctuous pork became rather overwhelming towards the end especially with my refusal to eat it as a wrap. I also tried their famous Korean Fried Chicken which was extremely crispy and flavourful on the outside, while juicy inside. The soy-garlic marinade really shone through. Additionally, the Bossam is apparently not publicised because it is very difficult for the owner’s mother to create, although it is one of their best offerings.

Do visit Ho Ho Chimek to get your Korean cravings satisfied! They will be offering a slightly smaller version of this platter for $68 from this Friday onwards, with the addition of Tofu Stew, and aptly named “OPPA Zermatt’s Platter”.

Visit Ho Ho Chimek at:

East Village #01-45
430 Upper Changi Road
Singapore 487048

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Recipe at: http://www.themeatmen.sg/cincalok-omelette

Cincalok omelette is one of those delightful Nyonya dishes that risks becoming forgotten in our modern day lives because it's so humble and simple. But, as they say, simple and good is quite often the hardest balance to achieve!

Unlike its other Nyonya relatives, this rather decadent omelette is found in many a Peranakan restaurant menu, relatively hidden away compared to its celebrated street food cousins.

Cincalok are tiny fermented shrimp that are brined in salt and used to season the eggs. Also better known as krill, these underrated crustaceans are found in abundance in the sea, a favourite staple of whales, penguins and seals that hunt them for their excellent nutritional value. They carry more antioxidants than fish, are low in fat and are a rich source of omega-3. They're also part of the secret to the crunchy texture that makes this egg dish so special. ;)

Our recipe uses five hen's eggs and a perfect combination of select ingredients to achieve those fluffy pockets and an even texture that you can savour with every bite. Best paired with rice or porridge and your choice of meat dish from our recipe collection, this dish is a great mini celebration of all things worth preserving in our community.

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