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

Mid-Autumn Festival is a harvest festival celebrated by the Chinese and Vietnamese on the 15th of the 8th month of every year during a full moon. To commemorate the special occasion, different types of sweet, loaded pastries are traditionally eaten together with friends and family 🌕
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For a limited time only, you can order this traditional homemade Trio Mooncake Box by Madam Chew which comes with a Golden Lotus with Yolk mooncake, a Lotus & Yolk Piglet biscuit, and a Teochew mooncake 🥮
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Trio Mooncake Box by Madam Chew makes an awesome gift or simply as an addition to your celebration at home. Free Delivery to Kuala Lumpur, Cheras and Klang Valley only. PM for details!

At Texas Chicken, there are 2 types of fried chicken: Spicy and Original. I find the Spicy version quite enjoyable. Compared to KFC, the chicken is bigger in size. :-)

Another specialty is honey-butter biscuit. The "biscuit" is similar to English scone. Biscuits are baked every 30 minutes to ensure freshness.

The first Texas Chicken outlet in Penang is now open! It is at the LG Floor of 1st Avenue Mall. :-)

Find out more at:
http://www.penangfoodforthought.com/20…/…/texas-chicken.html

4 boxes extra from my other orders:

Selling at RM26 /box : Inside there's 9 packs of 3 types as below:

1 . Meat Floss with Lotus Paste Biscuit (3 packs)
2 .Dried Pork with Lotus Paste Biscuit (3 packs)
3. Meat Floss with Salted Egg & Lotus Paste Biscuit (3 packs)

Let me know if U're keen to buy! :)

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

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A fun video featuring Indian Prince Adi! We eat THREE types of SPICY instant noodles from THREE different countries! Who will win the challenge?!

ADI's Channel:
https://www.youtube.com/channel/UCJHj4O8xWD2YgJ9lrtF2xdw

Adi's Video:

#泡麵 #台灣 #taiwan

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看其他的影片：
Check out some other videos:
台灣VS中國
https://youtu.be/L1FDjHDIXtI

與黑素斯一起泡餅乾 BISCUIT dunking with JESUS!!
https://www.youtube.com/watch?v=SeJgp6KvmvY

台灣的外國人吃3種米血! I EAT 3 kinds of PIG's BLOOD cake!
https://www.youtube.com/watch?v=mjWRxvltJdw&t=5s

外國人在台灣吃傳統壽司 BEST SUSHI in 台灣
https://www.youtube.com/watch?v=AfutAW6k7DE&t=171s

台灣的最好吃美式早餐 ! Best AMERICAN Breakfast in 台灣???
https://www.youtube.com/watch?v=6TpH1Cu_-10&t=334s


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