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🍀 Yummy vegan salad idea: Wild rocket, cauliflower hash browns, roasted pumpkin (with all of its nutritional seeds and skin), healthy nuts, homegrown butterfly pea flowers and my favourite dressing: balsamic vinegar, whole grain mustard and extra virgin olive oil!
Who’s trying to stay soba this month? 😉 I’m incapable of doing a dry January, but I HAVE kickstarted my wedding diet with fully plant-based meals after a week of 🐷 in the Philippines 🌱 I can’t wait for VEDA to open at @ovolocentral so I can eat more of their fully vegetarian menu! I got a sneak peek at a recent pop-up and was blown away by the flavors, like this ginger soba salad, ricotta and spinach momos, crispy AF rice with pesto & avo, and probably the best whole roasted cauliflower I’ve ever had made aloo gobi style with potatoes, crispy lentils and beet and mint raita. Would you give up meat for a meal to eat this? #MeatlessMonday #IndulgentEatsHK @ VEDA
我來打一下廣告推銷自家酒店的感恩節火雞餐，這是我們Palo Alto四季酒店開幕十多年來首度推出的火雞外帶餐，全部都是自家廚房製作絕無外包，熱食部分都會是俄羅斯老闆跟我主理，品質一定有保證，如果感恩節懶的自己煮的朋友可以考慮訂購。
另外直接跟酒店買價格比較貴，幫大家找好了Groupon優惠，比官網便宜$100! 數量是有限制的，額滿即不再接單，話說我們產量也很有限就是，先訂先贏喔！
*一份餐可供6人食用，餐點包含
-Roasted whole turkey, traditional stuffing, cranberry sauce, and gravy
-Pumpkin and maple syrup soup
-Mixed green salad with roasted beets, blue cheese, candied walnuts, and pomegranate
-Cauliflower and chickpea salad with roasted garlic, pine nuts, and oregano dressing
-Yukon gold mashed potatoes
-Green beans with sliced toasted almonds and dried cranberries
-Honey-glazed carrots
-Dessert
House-made pecan pie
For this video, we headed down to Kwee Zeen at Sofitel Sentosa to DESTROY a Massive Royal Indian Food Platter! Kwee Zeen offers a host of Pan-Asian cuisine with a touch of Western and an emphasis on French-style hospitality and décor. Kwee Zeen has a Taste of Singapore promotion where they take you through different types of cuisine depending on the day of the week. On Saturday nights, they offer a special Indian platter called the Royal Maharaja Feast that comfortably feeds 4. There is a GIVEAWAY, details below.
Served on a ginormous banana leaf, the staff plated a ridiculous variety of different Northern Indian food, including naans, tandoori meats, salads and gulab jamun. The presentation from the chef was something to behold. The selection of dishes was also exceptional, very well balanced in terms of meat to carbs to vegetables.
The standout foods would be the tandoori lamb chops, which was well-seasoned and tender, the cauliflower, which was slightly charred on the outside while moist inside after being roasted whole and the pomegranate and potato salad, which was cooling and refreshing, working well to counteract any residual heat. The chutneys served were also a step above most chutneys I have tried. On top of that, I really enjoyed the 2 desserts served, especially the carrot halwa which was unique to me and not overpoweringly sweet.
Due to the balance of food and the overall deliciousness, this almost did not feel like a challenge. I felt pretty decent afterwards which is particular rare to occur. True to its name, you and your family can eat like Kings if you order this platter at Kwee Zeen. It would be well worth your money at $192++ for 4. Do check out Kwee Zeen for this magical feast!
GIVEAWAY
We are giving away a 2D1N staycation at Sofitel Sentosa! To apply, comment on my IG post for this video, tagging who you would like to bring on this staycation. I will be picking one lucky winner.
Visit Kwee Zeen at:
Sofitel Singapore Sentosa Resort & Spa
2 Bukit Manis Rd
099891
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This is a special recipe I curated for the body builders out there promising delicious meal while keeping the calories under control. Give it a go and share your comments down below.
Recipe:
Free Range whole Chicken, butterfly
Season chicken with salt pepper and chilli flakes to taste.
Marination:
- 2tbsp yellow mustard
- 2tbsp extra virgin coconut oil
- 1tbsp fresh thyme, chopped
- 1tbsp fresh rose mary, chopped
- 1/2tbsp turmeric powder
- 1tbsp smoked paprika
Marinade chicken throughout and let it be for 30mins or 1 hour or even overnight in chiller for maximum flavour and tenderness.
Roasted root veggies:
- carrot, big chunks
- cauliflower, big chunks
- red onions, quartered & plugged
- salt & pepper
That’s it, as simple as that. Follow the way I roast them and these are techniques chefs keep it as a secret to get maximum flavour, crispy skin and tasty af with simple ingredients and NO MSG!! Get in the kitchen fellas’ Happy Cooking!
For an ingredient list and more Wok and Gong, SEE LINKS BELOW:
Cauliflower is def having a moment; and roasted golden brown with sweet beets and a cool sour cream topping, it's a total winner!
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Ingredients:
Serves 4-6
2 heads of Cauliflower
1 large beet (or 2 small)
7 garlic cloves (6 whole, 1 minced for the sauce)
Salt/black pepper
Extra virgin olive oil
3/4 cup sour cream
3/4 cup Greek yogurt
zest of 1 lemon
juice of 1/2 lemon
1/2 tsp smoked paprika
1/4 cup chopped fresh leafy herbs
(any combo! But stay away from tough herbs, ie rosemary, thyme)
4-5 tbsp water
2 big handfuls of arugula
