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

Truly enjoyed this Signature Kahwin Curry Fish Head from @potlucksingapore which is a concept under Soup Restaurant. The curry fish head is fresh, tangy and comes with sides such as beancurd ring roll and fish skin which is actually quite shiok for dipping into the curry gravy. This is part of the Signature Menu for 4 pax which includes Tiger Prawn Roll, Braised Cabbage with Mushroom, Fried Chicken Wings, Sambal Sotong, steamed rice, dessert of the day and drinks.

From now till 30 Sep, enjoy 40% off ($80.58 U.P. $134.30) their Signature Menu for 4 pax when u order online at https://potluck.oddle.me or dine in at promo price of $80 nett.

Potluck by Soup Restaurant
IMM, #01-101A, 2 Jurong East Street 21, Singapore 609601.

#sgeats #singapore #delicious #food #igsg #sgig #exploresingapore #eat #sgfoodies #gourmet #yummy #yum #sgfood #foodsg #burpple #bonappetit #instagood #eatlocal #delicious #sgrestaurant #sgmakandiary #savefnbsg #whati8today #sgpromo #curryfish

快訊！ Alain Ducasse 集團 Ducasse Paris宣布與 Hotel Plaza Athenee #終止合作關係。

News - Alain Ducasse group announced the cease of collaboration with Hotel Plaza Athénée.

前陣子法國媒體已有消息傳出，豪華旅館集團 Dorchester Collection 即將終止與 Alain Ducasse 在巴黎 Hotel Plaza Athénée 的合作，中間一度更傳出連另一個宮殿級酒店 Le Meurice 也會不保。昨日宣布的消息中，則確定只有 Hotel Plaza Athénée 的合作關係將於 6 月 30 日終止不再續約，但已為巴黎美食圈投下重量級震撼彈。

Alain Ducasse 與 Dorchester Collection 的合作已逾 20 年，除了在 Plaza Athénée 的餐廳目前擁有米其林三星外，於倫敦的 Alain Ducasse at The Dorchester 也同樣擁有三星、巴黎的 Le Meurice Alain Ducasse 則為二星。

Alain Ducasse 在 Plaza Athénée 的餐廳是他自然派料理哲學的實驗場，餐點特色強調呈現食材原味，特別是平日不是主角的酸、苦味，和大眾習慣不同，引起諸多討論。本次終止合作關係自然引起許多揣測，據傳 Le Meurice 也有可能在接下來的一兩年內與 Alain Ducasse 停止合作，但 AD 也可能轉戰 Ritz 酒店。之前我為大家專訪過的 Jessica Préalpato 主廚即為 Alain Ducasse au Plaza Athénée 的甜點主廚，其甜點創作正是服膺 AD 的自然派哲學；而以水果雕塑全球知名的 Cédric Grolet 主廚，也已在 Le Meurice 和 AD 合作多年。Jessica 與 Cédric 分別在 2019 與 2018 年由 The World's 50 Best Restaurants 選為當年度全球最佳甜點主廚（The World's Best Pastry Chef）。

目前的繼任人選極可能是2012 年 Top Chef 贏家、在媒體有極高曝光率，年紀還不到 40 歲的 Jean Imbert（也是 Qui sera le prochain grand pâtissier? 第四季的主持人）。

法國專業餐飲媒體 Atabula 表示，這次的事件很可能會是象徵著法國美食圈翻轉的重要歷史，這顯示「高級餐廳將讓位給新概念」（il y a tout lieu de penser que le restaurant gastronomique disparaitrait pour laisser place à un nouveau concept.），且屬於「近來巴黎宮殿級酒店餐廳『去高級美食化』」的普遍潮流（Un choix qui s’inscrirait dans une tendance générale à la « dégastronomisation » des tables de palaces à Paris.）。

Atabula 另有一篇評論文章指出，法國創造出的「chef consultant」（顧問主廚） 職位經過超過百年的發展後，不可避免需因應時代潮流而改變。宮殿級酒店的米其林星星競賽時代，或將隨著餐飲文化的改變走向終局；年輕的「Top Chef」世代、擅長藉著上相的餐點表達自己的主廚們，以及「street food」的利基市場等的發展勢頭將逐漸增強。

🔖 延伸閱讀：

Alain Ducasse 正式宣布與 Plaza Athénée 終止合作關係：https://tinyurl.com/4wd52b4m

從 Jessica Préalpato 獲得 2019 年「全球最佳甜點主廚」談餐飲評鑑與名氣的兩面性：https://tinyurl.com/kp6fxfup

以未經雕琢的水果甜點實踐自然派革命 － 全球最佳甜點主廚 Jessica Préalpato：https://tinyurl.com/49sxtwmp

締造時代傳說 － Cédric Grolet 主廚：https://tinyurl.com/a7dba3ym

#yingc #AlainDucasse #PlazaAthenee #DorchesterCollection #餐飲新聞 #法國 #米其林

Penang is seeing a spate of restaurants serving modern fusion cuisines lately but it is fun to see restaurateurs putting in effort to reinvent existing dishes and blend in other elements. SAMBAL 三佰 is one of the new restaurants with such concept, the restaurant at Beach Street serves a fusion menu that blends Oriental flavors into Western dishes. The mains are quite limited on the menu but the flavor-combos are unique. The price points are of restaurant-standard; the interior is in shades of grey and fully conditioned- a place where you can enjoy some unique dishes with a sip of alcohol (watch out their Cocktail menu as well).

Sotong DeSumbat (Rm 54)
Grilled Rempah Chicken (Rm 36)
Teow Chew Nang (Rm 22)
Aglio Olio Shitake Mushrooms (Rm 24)
Address: 300, Lebuh Pantai, 10300, Georgetown, Penang.
Business Hours: 12 pm to 10 pm. Closed on Mondays.
Contact Number: 6017- 567 4778

More details to be shared on Ken Hunts Food!

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

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For this video, we went down to Fairprice Xtra at Parkway Parade to EAT A MASSIVE SUPERMARKET Feast! Been a while since I've done something like that and this Fairprice Xtra has a new concept where there is an in-house kitchen, dining area, cocktail bar & coffee shop.

The kitchen managed by Bantong Seafood, will cook any fresh food you select in the store and cook it for you on the spot. They also have a fixed menu for you to choose from, ranging from Fish & Chips to Fried Rice.

For my challenge, I ordered a host of items from the fixed menu together with fresh food like a whole fish that was gutted and cooked for me and a premium snow-aged Wagyu steak.

The standout dishes would be the snow aged Wagyu Steak and Hybrid Grouper. The steak was wonderfully marbled and extremely appealing to the eye. Bantong seared it expertly to medium rare while basting it in butter. It was very sweet and tender, almost like butter with meaty notes. Even eating the fatty parts of the ribeye was amazing, truly melting in your mouth.

The Hybrid Grouper is actually a specially bred breed of grouper by Singapore's own aquaculture company, Apollo Marine. It was thick and full of plump meaty flesh. Steamed whole and dressed in a Chinese-style soy dressing, each mouthful of fish was bursting with flavour.

I do recommend trying their chicken poppers as well, deep fried to perfection with a nice sweet & savoury glazed on the exterior.

Let me know down in the comments if you guys like more videos like this and do tag me on your socials if you guys visit this massive Fairprice Xtra at Parkway Parade!

#FPXtraParkwayParade
#FPNowTrending

Visit Fairprice Xtra at:
80 Marine Parade Road
#03-28 Parkway Parade
Singapore 449269

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For this episode, we headed down to Chuan Seng Claypot Kway Chap to hit a new Kway Chap Eating Record! Kway Chap is a Teochew dish that consists of “Kway”, which is flat rice sheets in a light soy broth, and sides that usually include the traditionally unwanted parts of a pig like intestines and trotters, braised in a rich dark stock. While it may look straightforward, the preparation of the intestines is labour-intensive and they are cleaned by hand to ensure that they are thoroughly disinfected.

Chuan Seng Claypot Kway Chap, located at Jalan Besar, differentiates itself by serving their Kway Chap in claypot bowls that helps to retain heat and flavour. It is family-run, with the original founder present there as the Head Chef with his son-in-law managing the restaurant.

The Chef masterfully plated almost their entire menu of sides onto the giant plate, forming a Giant Braised Intestines Platter. There were at least 3 different types of intestines, trotter, knuckle, eggs and actual wild boar meat, all doused in the rich and herbal braising liquid. I then proceeded to consume 12 bowls of Kway together with the Braised Intestines Platter. The Kway were delicious, with the thin strips of rice noodles giving a very slight bite and paired with a fragrant and flavourful soy broth. They were good enough to be eaten on their own. This restaurant offers a chilli sauce with a strong vinegar kick that perfectly matches the fatty and chewy pig’s innards. The pig’s parts were generally tender and while some were necessarily chewy, they were pleasantly so.

It was a fun challenge for me as this Kway Chup was very well done. Do not be perturbed by the initial appearance, the “icky” factor and the fact that you probably will not know which exact part of the pig you are eating once you dig in for this dish. Try each side, preferably with chilli sauce and with copious amounts of Kway, and you will be left extremely satisfied. Do check out this family-owned Kway Chap restaurant with their unique claypot concept and excellent food!

Visit Chuan Seng Claypot Kway Chap at:
206 Jln Besar
Singapore 208892

Connect with us!
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For those that are interested in doing ZenyumClear™️ Aligners:
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Hair Sponsor - Toliv Salon
5 Purvis Street, #01-03, Singapore
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