關於 in the right side or on the right side ，我們在網路上蒐集到這些相關的討論、資訊與評價

Mapo Tofu Tsukemen 麻婆豆腐つけ麺 【縁屋 Enishiya, Hong Kong. From Hokkaido】Quite Spicy & bit of fragrant numbness from the Tofu, it's no secret that it often takes a Japanese style shop to nail Sichuan recipes right 👈🏻, even if this brand does 🦐 Hokkaido Prawn 北海道蝦拉麵 ramen. Some of the best native Sichuanese or Japanese-Sichuan chefs are all in Japan...

However this recipe as a whole doesn't combine well, the Tofu pieces are broken up when u dip & mix the ramen noodles in 💔🍜😂. *Sister shop in HK side #大門食堂 has a more normal, non-tsukemen 麻婆豆腐らーめん soup ramen instead. Where the Tofu's are actually on top & makes more inherent sense!

Now on Sale

https://takaya.zaiko.io/e/hanayuishi2021

Live streaming from Konkai-Komyoji Temple in Kyoto

Saturday, October 30, 2021

15:30 Start on fine weather
17:30 Start on rainy weather

Archive video will be available on Zaiko until 23:59, Wednesday 2/11/2021. (You can watch as many times as you want during this period)

NOTICE: *In case of raining, the performance starts at 17:30. You will receive an email from Zaiko if the time is changed on the day.

【Tickets】
2250yen (including 250yen for handling fee)
Available on Zaiko from 1 Oct (Fri) 10:00 - 3 Nov 21:00 (JST)
*You will need to register for a ZAIKO account to purchase tickets.

【Before Watch】
Register and watch guide
https://www.youtube.com/watch?v=BwDzQxC8vlE

☆Please refer to the support page on the ZAIKO website for information on how to watch the show and detailed settings.
https://zaiko.io/support
ーーーーーーーーーーーーーーーーーーーーーー
Tohru Yamasaki
President of T2Generation
Organizer of “TSUKENOKAI”. Tsukeuchi (tsuke percussionist) for Kabuki.Born in Kojima, Kurashiki City, Okayama Pref. on 28 February, 1969. Blood Type: B
1989: Joined in LIFE SOGOBUTAI Co.,Ltd. (formerly known as LIFE Bijutsusha Ltd.) located in Takamatsu City, Kagawa Pref. Autumn 1990: Moved to Tokyo.October 1992: Joined in Pacific Art Center Inc. after working freelance. Assigned to SHINBASHI ENBUJO (theater) to start a career as a tsukeuchi (tsuke percussionist). Since then, engaged in Kabuki performances in and outof Japan. August 2020: Resigned from Pacific Art Center Inc. Established T2Generation to start supporting cultural activities through tsukeuchi performance. Based on the career, trying various performances of art and culture by collaborating with others from different fields.
�Tsuke is one of the sound effects to emphasize the movements and power of the characters on the stage, which impresses the play more effectively. It is often used for the important scenes: when the main character is appearing on stage, changing his/her clothes, when the stage setting changes (stage elevator rises or a building collapses), and to highlight the effect of props.“Oto (sound) wo tsuke-ru” means “adding sound to the play”, which is the reason why it is called “tsuke”. The two wood blocks to make sounds are called “tsuke-uchi”. Tsukeuchi (tsuke percussionist) sits on the stage left (audience’s right side) where he makes sounds using tools, tsuke-ita (tsuke wood board)and tsuke-gi (two wood blocks).
WEBT2Generation https://t-yamasaki.wixsite.com/t2generation
TSUKENOKAI https://t-yamasaki.wixsite.com/tsukenokai

HANAYUISHI TAKAYA
TAKAYA, as known as HANAYUISHI, is an artist based inkyoto who combines floristry with art and fashion to create one-of-a kind headdresses. Takaya has invented and developed a technique of tying living plants like flowers.vegetables.fruits.twigs.plants and even taxidermy into hairs to make highly unique and ethereal works - as he describes as a “unity of human and nature.”
Takaya creates his works on the spot,choosing flowers to with cloth or personality of the person. It is an intuitive and spontaneous work that it is almost impossible to plan the design ahead since flowers are living things every bloom is different.every stems has its own line.There is beauty of working with living plants as opposed to dried plants - as if Takaya intensifies the energy of the living plants.the result of his stylings are so vibrant and memorable.
Takaya shows his work through photography and live performance.
Performances are often held in unique locations like Buddhis temples and museums in throughout Japan and Sweden. He has been featured in numerous publications and broadcasts around the world, including Daily Telegraph, Glamour Italia, Holland Herald, and NHK World TV.
Takaya also collaborates with Yumi Katsura, a well-known bridal fashion designer for Yumi Katsura Grand Collection.
http://www.takaya

KONKAI-KOMYOJI TEMPLE
https://www.kurodani.jp/en/

I am giving away this TV (Samsung HD 55in + stand) to anyone in need or interested. Or maybe sekolah. 🌸 FREE 🌸 As you can see ada some vertical lines issue on the right side. Pick up location Mont Kiara. Comment or DM if interested.

UPDATE: Just to let u know that TV tersebut telah diberikan kepada program pendidikan khas sk tun doktor ismail sabak bernam. Saya doakan yang terbaik buat anda sekeluarga. 🌸🙏🏼

Do You Want Dan Lok And His Team To Support You And Your Business? See If You Qualify And Become A Part Of Dan Lok Ventures Today: https://closing7mill.danlok.link

With the right mentor and team by your side, you can grow so much faster. Dan Lok recently helped a private client close a $7.5 million dollars real estate deal. More and more people are applying to get Dan's help. Get in now with the link above.

? SUBSCRIBE TO DAN'S YOUTUBE CHANNEL NOW ?
https://www.youtube.com/danlok?sub_confirmation=1

? UNLOCK A Better Version Of Yourself, Check Out My Shop: https://shop.danlok.link ?

Check out these Top Trending Playlists -
1.) Boss In The Bentley - https://www.youtube.com/playlist?list=PLEmTTOfet46OWsrbWGPnPW8mvDtjge_6-

2.) Sales Tips That Get People To Buy - https://www.youtube.com/watch?v=E6Csz_hvXzw&list=PLEmTTOfet46PvAsPpWByNgUWZ5dLJd_I4

3.) Dan Lok’s Best Secrets - https://www.youtube.com/watch?v=FZNmFJUuTRs&list=PLEmTTOfet46N3NIYsBQ9wku8UBNhtT9QQ

Dan Lok has been viewed more than 1.7+ billion times across social media for his expertise on how to achieve financial confidence. And is the author of over a dozen international bestselling books.

Dan has also been featured on FOX Business News, MSNBC, CBC, FORBES, Inc, Entrepreneur, and Business Insider.

In addition to his social media presence, Dan Lok is the founder of the Dan Lok Organization, which includes more than two dozen companies - and is a venture capitalist currently evaluating acquisitions in markets such as education, new media, and software.

Some of his companies include Closers.com, Copywriters.com, High Ticket Closers, High Income Copywriters and a dozen of other brands.

And as chairman of DRAGON 100, the world’s most exclusive advisory board, Dan Lok also seeks to provide capital to minority founders and budding entrepreneurs.

Dan Lok trains as hard in the Dojo as he negotiates in the boardroom. And thus has earned himself the name; The King of Closing.

If you want the no b.s. way to master your financial destiny, then learn from Dan. Subscribe to his channel now.

★☆★ CONNECT WITH DAN ON SOCIAL MEDIA ★☆★
YouTube: http://youtube.danlok.link
Dan Lok Blog: http://blog.danlok.link
Dan Lok Shop: https://shop.danlok.link
Facebook: http://facebook.danlok.link
Instagram: http://instagram.danlok.link
Linkedin: http://mylinkedin.danlok.link
Podcast: http://thedanlokshow.danlok.link

#DanLok #Closing #DayInTheLife

Please understand that by watching Dan’s videos or enrolling in his programs does not mean you’ll get results close to what he’s been able to do (or do anything for that matter).

He’s been in business for over 20 years, and his results are not typical.

Most people who watch his videos or enroll in his programs get the “how-to” but never take action with the information. Dan is only sharing what has worked for him and his students.

Your results are dependent on many factors… including but not limited to your ability to work hard, commit yourself, and do whatever it takes.

Entering any business is going to involve a level of risk as well as massive commitment and action. If you're not willing to accept that, please DO NOT WATCH DAN’S VIDEOS OR SIGN UP FOR ONE OF HIS PROGRAMS.

This video is about Private Client Closing $7.5 Million Dollar Real Estate Deal.

https://youtu.be/OBA-1b57xBQ
https://youtu.be/OBA-1b57xBQ

For this episode, we went down to JOMO to complete an UNDEAFATED 2KG Burger Challenge! JOMO is located at Holland Village and is restaurant + bar concept featuring Western-style cuisine and bar bites. The décor is sleek and minimalistic, appealing to the modern consumer. On top of their standard burger menu, they have an UNDEFEATED burger challenge with a 15-minute time limit. Completing it makes your meal free. Specifically for my challenge, the staff promised to have a company-wide volunteer outing should I complete it in under 10 minutes.

The challenge comes with a 5-patty beef burger. The patties are dry-aged Angus beef from Sidecar. Together with the patties, the burger is loaded with a cheese sauce, onion rings, sliced cheese, bacon and an egg, nestled between 2 toasted buns. Besides the burger, the challenge has chicken-salted fries, purple coleslaw and a Bourbon Vanilla milkshake, with a total weight of around 2KG.

You could taste the dry-aging noticeably in the patties, which had a deep meaty flavour but were a bit on the dry side. Eaten as a package with the cheese, egg and onion rings, the burger really came together as a flavour smorgasbord. The fries had an interesting addition, chicken salt, and you could taste the strong chicken flavour if you licked the salt off the fries. However, eaten en masse and with chilli sauce or ketchup, the mild chicken flavour was drowned out by the stronger ones. The coleslaw was decent, not too sweet and still crunchy but nothing exceptional. The milkshake was very strong alcohol-wise, but pleasant enough to wash down the burger with.

I completed this UNDEFEATED 2KG Burger Challenge in right under 9 minutes, committing the staff at JOMO to partake in a volunteer activity together. The challenge is not overwhelmingly huge or technical, so 15 minutes is a reasonable timing for a large eater. JOMO serves a variety of affordable Western food including other kinds of burgers, steaks and their signature Fish & Chips. Do head down to JOMO to eat your way to a free meal!

Visit JOMO at:
48 Lor Mambong
Singapore 277699

Connect with us!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo
http://instagram.com/teegongborpi

Use code ZERMATT for 58% off ALL Myprotein products.

For those that are interested in doing ZenyumClear™️ Aligners:
https://bit.ly/zermattneo-yt
Use code ZERMATT100 for special discount!

Hair Sponsor - Toliv Salon
5 Purvis Street, #01-03, Singapore
https://www.facebook.com/tolivboutique

For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.

For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.

As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.

It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!

Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909

Connect with us!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo
http://instagram.com/teegongborpi

Use code ZERMATT for 58% off ALL Myprotein products.

For those that are interested in doing ZenyumClear™️ Aligners:
https://bit.ly/zermattneo-yt
Use code ZERMATT100 for special discount!

Hair Sponsor - Toliv Salon
5 Purvis Street, #01-03, Singapore
https://www.facebook.com/tolivboutique