Image ·
Posted by Sam Han on May 11, 2019 · Leave a Comment
We have always enjoyed good food but now that our family has been blessed with the addition of 3 rambunctious grands, eating out can be a hassle if any popular restaurant is not children-friendly. What do I mean by not toddler-friendly? Hole-in-the-wall type of eateries where seats are placed so closely together you could/would be … Continue reading →
Filed under Asian, Chinese, Crab, Cuisine, Cze Char, Desserts, Dinner, Duck, Eggs, Fish, Food Reviews, Food Tasting, Lunch, Meat, Media & Social Events, Pork, Poutltry, Prawns, Restaurants & Food Reviews, Seafood, Snacks & Miscellaneous Foods, Thai, The Bonding Tool Blog, Uncategorized · Tagged with black bean ice cream, black sticky rice dessert, braised bittergourd with garoupa, broccoli with shimeiji mushrooms, Chef Chang Wing Fai, chinese food, Food and Restaurant Review, Food Tasting, Gin Khao, green curry fried rice, Green Curry Fried Rice with Prawn in Coconut Husk, Pork Ribs with Special Sauce, prawn with pumpkin sauce, pulut hitam with black bean ice cream, Pumpkin Fish Maw Soup with Crab Meat, Restaurants at Tampines Safra, Sino-Thai cuisine, Smoked Duck with Salted Egg Salmon Skin, The Kinnari, 中泰菜式
Image ·
Posted by Sam Han on November 1, 2015 · 1 Comment
Some eat to live but I live love to eat 😉 Our transcultural * greetings of “Jiak ba buay?”, “Sik bao mei?”, “Sudah makan?” or “吃包沒?” meaning “Have you eaten?” takes the place of the conventional “How are you?” That’s says quite a lot about us, doesn’t it? “Dining out in Singapore is more than … Continue reading →
Filed under Chicken, Cuisine, Curry, Desserts, Dinner, Food Reviews, Food Tasting, Lunch, Meat, Noodle & Pasta, Pork, Poutltry, Prawns, Recipes, Restaurants & Food Reviews, Salad & Vegetable, Seafood, Snacks & Miscellaneous Foods, Squid, Thai, The Bonding Tool Blog, Uncategorized · Tagged with alvin see, crayfish, crayfish tag hoon recipe, crayfish tanghoon claypot, gai tod tom yum, Gin Khao, green curry gelato, kang ob woon sen, lard moo, man cheuam, mango with black sticky rice, mango with sticky rice, mark ong, Prawn and Glass Vermicelli Recipe, prawn tang hoon recipe, prawns with green mango relish, squid with runny salted egg, tanghoon, Thai cuisine, Thai Food, thai tapioca dessert, Tom Yum, tom yum marinated chicken wings, tomyum gelato, tomyum seafood soup, tomyum talay, watermelon fried rice
The Bonding Tool 