I am sure many of you would have heard about the super expensive chicken rice in Singapore which is located at Mandarin Orchard. Chef Steven Low, used to be a chef at the Chatterbox coffeehouse in what was known as the Meritus Mandarin hotel (now Mandarin Orchard) along Orchard Road. Ever since he was retrenched by the hotel he decided to come out and start his own and its Mr Chicken Rice.
You will see his history and story with Chatterbox and some articles of him being retrenched and then starting Mr Chicken Rice. Many blog sites and papers has written about him and mostly a couple of years ago, if not more. Here iEatTravel brings you back here once again to savour this famous dish at a huge fraction of the original costs at the hotel.
The setup of the place is somewhat economic and simple, nothing posh but just simple layout similar to that of many fast-food restaurants. Having said that, the service of Mr Chicken rice is exactly what you will do at any fast-food restaurant. Choose your set meals or ala-carte dishes which is displayed prominently on the menu board and make your order at the cashier. Everything self service and lets skip all these and head on to the food
I have came here quite a number of time and I feel that the consistency of the quality of the chicken served is very good. Of course you might be able to find a few other chicken rice stalls selling tastier chickens, I find this quite tasty as well. Comparing to Chatterbox which uses COBB 500 chickens, which are the most popular broiler chickens in the USA, for the dish. Mr Chicken Rice's chickens are slightly skinnier compared to the former and its not as juicy. The rice itself is fragrant and not very oily (which might not be good for some die hard chicken rice lovers). The best of it all are the sauces. The spicy garlic chilli and the minced ginger kicks up a few notches to the overall experience of the dishes. You have to have these to enhance the tastes to it.
They do have several side dishes to choose from like the popular fried tofu and oyster sauce vegetable. Seems like they might have lose out on the support of local chicken rice lovers that they had even come out with curry fish head? Don’t get me wrong, the food is still very consistent and yummy just that it might not be the best there is in Singapore but its still very worth the price and taste from a former master of Chatterbox Chicken Rice that is the reason why this place is still filling up with many hungry eaters.
You might have been there, try again not, you can go and try it out yourself to share with me your verdict. Enjoy this lovely dish and jiak bah bah (fill your stomach)~
Named after the famous Tang Dynasty Poet, Li Bai is renowned for its Cantonese cuisine served in the tradition of grand Emperors, amidst the restaurant's superb décor and grand table setting of jade, silver and fine bone china. Drawing its inspiration from the poet's classic lyrical poems, Executive Chinese Chef Chung Yiu Ming whips up exquisite, authentic Chinese cuisine with skilled and deliberate strokes to create a divine gourmet experience for diners.
With a keen emphasis on enhancing the natural flavours and fragrances of every ingredient, the aroma of succulent meats, fresh seafood and crisp vegetables blend perfectly with the artistic touches of paintings and poems to set a unique ambience for a feast fit for the Emperor - yet totally non-intimidating.
Renowned for its exacting service standards, Li Bai Singapore is open for both lunch and dinner. The Dim Sum and Business lunch menus provide tantalising selections of Li Bai's best traditional dishes while the Sunday Yum Cha has become almost a weekly staple for many of its patrons.
I had the opportunity to savour this wonderful and poetic cuisine at Li Bai for dinner. The restaurant give you the royal feel and yes, even for the prices of the dishes too :P You can definitely expect a tip top service by the staffs. From the jade green menu, to the origami napkin, everything displayed on the table is like a romantic poem, the flow of the colours, bringing you, drawing you into the mood for a good feast, a poetic harmony.
First up, cold dish: slice roasted duck meat with marinated jellyfish and cut fruits. Fresh mango and strawberries accompanying the roast duck is a gorgeous rhyme and not forgetting the crunchy jellyfish adds on a layer of texture. Doubled boiled chicken soup is a must too in this Cantonese restaurant. The clear soup tells the story of a light but flavourful admixture where hints of each ingredient plays a part in creating such wonderful dish. Yes the next one reminds me of my trip to Hong Kong where I had similar roasted pork at Lei Garden 利苑酒家. Crisp skin, layer by layer, each layer defines perfectly the fat and lean meat you can try it with the mustard dip. Heavenly!
I can't stop saying its one of my favourites. And the next dish is also my fav! Salted egg prawn with fried green. For people who hates to de-shell the prawns, this is it, very fresh prawns coated with a good measured layer of salted egg yolk and smooth butter. Claypot mixed vegetables with sea cucumber is quite ordinary to my taste. Nothing special about this dish though so I think you can give this a miss but if you like a clear light flavour, this can help to balance your taste palate.
We had fried rice as well and I would say this dish is cooked with lots of love. The 锅气 - which literally means the smell of the wok (usually cooked with strong fire and quick stir frying while cooking, typical Chinese style) The slightly charred smell from the heat gives a subtle relation between the fried rice and the chef’s wok. A good proportion of rice with yet again, fresh ingredients.
Dessert, deep fried red bean paste pancake and black sesame filling muah chee (glutinous Rice Balls). Having the savoury and ending with the sweet, a smooth progression with all the elements to end a ballad poem. The red bean paste is made from scratch and the filling is generous. On the other hand, a perfect duet with the fried crispy pancake skin. I would suggest you to order this if you have 4pax or more (as its a tad too much for 2 or maybe 3.) The muah chee is good as I love black sesame and if you like it too, this is also one to order.
There are so many more dishes and I've only got so much cash (including credit) to spare for this evening. Haha do share with me what other dishes are worth ordering and also I am sure the Dim Sum is a hit too! Jio me for yum cha sometime ya~
Monday to Saturday
Lunch: 11.30am - 2.30pm
Dinner: 6.30pm - 10.30pm
Yum Cha: 10.30am - 2.30pm
Dinner: 6.30pm - 10.30pm
With over 21 outlets island wide, a place where you can tuck into the signature dish and a whole range of quality menus at reasonable prices in a comfortable environment. At Hans Café you will be spoilt for choice. Start your morning with Hans Set Breakfast, there are All-Day Set Meals and local favourites too like Pasta, Focaccia and Salads.
This is a household name where I’m sure especially for those who have grown up in Singapore, you will know about this old brand. They have popular local favourites as well as simple western meals not forgetting the breakfast sets which only till recently that I had got to know about. So what is your favourite dish when you’re here at Hans? Let me share with you some of my favourites and some of the items that I had tried
Aimed at the busy office workers simple english breakfast for everyone. Eggs are a must in their menu. From scramble to sunny side up and comes with toasts and some even have a sausage or my favourite bacon! But be warned, don't expect flamboyant cooking, if you’re particular on how your eggs has to be cooked, be sure to make known when ordering. We had our breakfast at one of the many outlets situated. The service is not what I would praise about but I’m glad that this outlet offers seniors a job but I think they deserve a better working environment too.
Lunch & Dinner
A huge array of choices for you choose from. they have daily specials, or you can choose from their megaload of dishes which I’m sure that you have a couple of choices that you’ll like to have. The typical western delights, where you can enjoy a steak at a very reasonable price, chicken chops with crispy greens, or fancy a good battered fish & chips? Flaky fish good enough for me and I have to say, the standard of the food varies at different time of the day and at different outlets
The local delicacies which brings most of the diners to this place. Hainanese pork chop (with savoury sweet sour sauce), Redang chicken curry (one of my favourite and its only available to some outlets as their daily specials), Hor fun is another must try with yummy seafood and generous gravy which might flow over sometimes. Or just a simple fried rice with an egg on top? You can add on to a set for most of them. The set comes with a drink, garlic bread and soup of the day. I’m a fan of garlic bread but for Hans, their bread is too hard for me and lack the strong garlic taste to it.
So what if you don't have the appetite for mains? Some of the outlets does offer cakes, salads, or even a curry puff if you’re here for tea.
Drop by one of them and share with me whats your favourite dish at Hans!
I have more pictures of great food to share and do follow me on my instagram @ieattravelblog
Yes talking about the my crave for steamboat, and this afternoon had my craving fixed for Japanese style steamboat. Total of 5 different kinds of soup base to choose from (of course being the greedy, I actually wanted to try all 5… but…) and served in a yuan yang pot which can cater to two kinds of flavours.
"This “House of Hot Pot” is designed to offer heart-warming dining experiences at equally affordable prices. Diners enjoy unlimited, top-quality chilled beef and pork in paper-thin slices and farmed chicken that are oh-so-delicious in their own right. Another highlight of Suki-Ya is its vegetable bar featuring a wide variety of fresh vegetables to round up the meal with a healthy touch. Along with sumptuous soups and broths, dining at Suki-Ya is bound to perk up everyone’s taste buds!" - extracted from the website.
Lunch at this branch seems to be smooth and not too packed. You actually have a limited time to enjoy your meal (which is what I actually don't like) but 90mins is good enough for me to enjoy and fill my stomach.
Two bars of vegetables to choose from, pretty fresh but the shrooms variety is limited and those golden mushroom lovers, you might not enjoy it here hor… They have 3 kinds of meat, pork,, chicken and beef, thinly sliced and great for your shabu shabu.
I personally love the sukiyaki soup (soy sauce sweet flavour) base and I chose shabu (the savoury cousin of sukiyaki) as the other. Similar to those Chinese style steamboat, you can mix your own dipping; ponzu, raw egg, spicy peanut sauce, spring onions, chilli or add in some chopped garlics.
Give me these and I'm a happy man! Love sliced meat, they are good and its yummy and worth it for the price at lunch! I think there is a promotion going on now so even better for me! #nomnomnom If only they allow me to have some nice desserts and give me my shrooms, they will get a high score from me. For now, its a 3.5/5 and its still worth a try if you have the crave for some soupy buffet steamboat~!
There are a total of 09 outlets for this restaurant and some of them are situated in the heartlands. Do give it a try and share with me if you like it. :)
Finally gotten myself a desktop to work on my articles and pictorials. Having quite a few places to recommend and to share with you all. And let us continue with my food blog on yet another buffet treat.
There is always a craving for steamboat buffets even in a hot and humid Singapore. We have so many varieties over the years and you can really find so many different styles from Japanese which is one of my favourite to Chinese SiChuan style. on this article, I would like to share with you this lovely steamboat place, Coca steamboat, where you can have Ala-carte Thai-style “Suki”
On the web or maybe in the restaurant, you might be guided on “how to fully enjoy” the true Thai-style Suki Steamboat. but honestly speaking, I feel that you should just follow how you would want to enjoy it yourself. this Ala-carte steamboat buffet first starts off with a set of vegetables and a small portion of meat. You might want to consider to inform the serving crew of your preference of food (especially if you’re a carnivore).
The food served are fresh but there is a limited choice of food available and of you’re looking for thinly sliced beef, I would not suggest you to order the beef on the buffet menu. You can however order it separately and i think they have quite a variety of meats available for additional orders. Sometimes when have steamboat, we would casually just dump everything into the hot boiling soup but here at Coca, they can help you “start up” the first round of food and put them in accordingly so that the food cooks perfectly all at the same time.
Oh I forgot about the soup base, there is a few choices to choose from. Similar to many other steamboat places, you can choose up to 2 bases to enjoy. I wouldn't say the soup is fantastic, but I definitely enjoyed drinking it after a few rounds of seafood and meat boiling in it.
The seafood is fresh and of course crunchy vegetables. Just a reminder, you might not be able to find crab sticks or some basic ingredients for your steamboat here. In fact, Coca focuses more on the higher quality range of food like fish glue, cuttlefish, sotong balls, prawns and poultry.
With the amount that you have to pay, you can expect good service, fresh food and of course, get a great company to enjoy this wonderful meal! Give it a try and let me know what you think of and gosh I’m craving for steamboat again! (Maybe a Japanese style this time)
Chef Wan calls his buffet place a place with larger than life spreads, innumerable appetizers options, delectable main courses and mouthwatering desserts. Everything is made KING size for you to enjoy. And how many of you have been to 1 Market and how do you find the spread of the food, the atmosphere and the price?
Southeast Asia’s most illustrious chef and Malaysia’s appointed culinary ambassador, Chef Wan created many yummy South East Asian flavours dishes and you can find them all at this place. The buffet boasts a gastronomic spread of appetisers, salads, seafood, grill, casserole, hotpots and desserts helmed with recipes bursting with Malaysian, Japanese, Chinese, Thai, Indonesian &Middle Eastern flavours. I was so excited when I first stepped into the restaurant and you can smell the lovely flavours already.
Although I arrived pretty early, the section where it places all the seafood is almost empty. There are Alaskan King Crab legs, Mussels, Scallops, Prawns and other shellfishes and I’m sure there is supposed to be fresh oysters as well and its gone?!! Nevermind, I shall start with some fresh greens and appetizers. As compared to many buffet places, they tend to introduce soda drinks to their patrons and here at 1 Market, juices or hot drinks are readily available.
You can start off your mains with something light like porridge or some small cuts of beef or mutton, sashimi, sushi or chawamushi can be a good start too if you’re into Japanese food. Fresh fish and slightly thicker cuts are placed on the serving sections and it is also one of the more popular sections in the restaurant. You might want to forget about getting a chawamushi if the steamer isn’t on (which happened on the day I was there) It doesn’t taste nice when it’s not warm.
Some of the popular dishes you might want to feast on would be the chilli and black pepper crabs, beef rendang, satay and grilled squids. Being the first Halal Buffet restaurant in Singapore, Chef Wan prides his dishes as the dishes are all authentic and recipes created by him. They also have a section where they would come out with daily specials and when I was there, they are serving Singapore Laksa, a delicious tasting soup and wonderful ingredients. They even have a section where you can “create” or make your own Rojak (a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore.) and Kueh Pie Tee (thin and crispy pastry tart shell Kuih filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.)
Last but not least, an array of fruits, desserts to end the meal. You can have cream puffs, Kueh Lapis, or even some Nonya cakes and even a few scoops of ice cream! Overall, 1 Market can satisfy your taste buds with lots of authentic flavours from the neighbouring regions but I think it is on a pricy side taking into account that the dishes available. Maybe you can consider coming in for a luncheon with your friends and you can be sure your Malay friends are invited as well!
Who haven’t ever had instant cup noodles before? One of the greatest creation to food and of course one of the easiest to prepare and this is super popular amongst university students and people who are lazy to cook like me lol. Nissin’s出前一丁 is my favourite and the few flavours available in Singapore is enough for me to enjoy almost every other day!
So I happened to be in Hong Kong browsing around the supermarket and to my surprise, I found these gems, in fact there are four of them! Immediately I picked out the flavours which are “rare” to us in Singapore and all ready to pay at the cashier. There is Spicy Beef, Spicy Tonkotsu, Spicy XO Sauce Seafood, and the original Tonkotsu Flavour.
Spicy Beef Flavour
There is something about the people in Hong Kong where spicy is a thing for them? How come we do not have this in Singapore?! Anyways for chilli lovers, you might be in for a disappointment. Its not very spicy but do have the spicy feel (I would say about level 2 out of 10) to the soup. Nice beef flavoured soup, slightly salty to my liking and comes with a packet of condiments (similar to the ones available in Singapore). It consists of dehydrated vegetables, egg, spring onions as well as the soy protein cubes which are made to resemble beef.
Spicy Tonkotsu Flavour
This will never get into Singapore due to the usage of pork and I must say this one does better in the soup with quite a rich soup with miso and chilli oil. There is a difference in the condiments as they added additional dehydrated black fungus which gives the noodles some crunchy texture. For the “meat pork cubes” it’s similar to taste as Spicy Beef (which is made from soy protein).
Spicy XO Sauce Seafood Flavour
Even richer soup base as compare to the other two introduced and it tastes even better when added in the XO sauce. The consistency of spiciness is the same throughout the three and what is included in the condiments is of course seafood. But don’t expect squid, or shrimps which is kind of disappointing but they do have Pollack fish meat which resembles the crab stick we usually see. Other condiments would be carrots, green onions and cabbage.
Tonkotsu Black Garlic Oil Flavour
When you see this word, Tonkotsu, it means that it is not going to be available in Singapore. This lovely ramen flavour is the only non-spicy one out of the rest. Milky soup with a nice fragrance and the taste to the pork bone soup is nice. Maybe it is because of the black garlic oil which actually enhances the taste to the soup and it have this rich and sweet taste to it.
The taste and texture of the ramen noodles have been very consistent and I like the thicker and springy noodle as compare to some other brands which might be soggy after leaving it for awhile. I really enjoyed all four of them and hope I can find more of different flavours when I’m overseas. And this gives me a reason to do some shopping at their supermarkets when I’m away!
There are so many foods available in Macau, from the local delicacies like the Portuguese cuisines, to lovely local Macanese food like the pork chop bun and egg tarts. You can certainly find a great variety of choices from noodles to rice and even bite size snacks as you walk along the streets of Senado Square or around Taipa Village.
Wong Chi Kei, located near Senado Square is one of the popular eats around the area. Available in Macau and in Hong Kong, Wong Chi Kei is famous for their handmade noodles which are very different visually comparing to our usual Mee Kia in Singapore. Thinner noodles but yet it packs a good chew to it, with a firm texture and a bite, you know that the handmade noodles had some good beating to it and the process of cooking it, is delicate and requires great skill. Wonton and the shrimp dumplings both had fresh shrimps in it and the dumplings have a mixture of meat and fish for the distinct taste. You can try some other dishes as well and even the pig intestines are yummy!
If the weather is very warm and humid, why not take a break and have a cup of herbal tea to cool yourself down? Tai Sing Kung can be found just before Ruins of St. Paul’s and you can drink it on the spot or even buy a bottle to have it later.
Tai Lei Loi Kei which has an outlet in Singapore is also packed with tourists going for their famous pork buns! There are a variety of pork chop dishes available and here the meat is wonderfully marinated and the generous amount of meat in the small bun makes me wanna chomp it all down!
Mok Yi Kei, a famous dessert shop at one end of the Taipa village food area, you can find huge selections of juices, ice creams (even Mao Shan Wang Durian flavoured!) and one of the popular one is sawdust pudding aka Serradura.
It is actually a layered chilled dessert made up of a sweetened, vanilla whipped cream and crushed Marie biscuits. I would say this is forgettable and not very impressive. How I wish I have chosen the durian ice cream instead :(
Fancy some familiar coffee? The Starbucks outlet located at Taipa Village is in yellow (well the uniform and the logos used in the stall are the original ones)
How about buying traditional biscuits and cookies from Macau? They are also available in Hong Kong too but here in Macau, so many branches and some of them are more than a century old!
Last but not least, how can you leave Macau without having the famous Portuguese Egg Tarts? In my next blog, I will share with you several egg tarts in Macau that you can enjoy and which are the ones which are tasty!
I have been trying out and enjoying many ramen shops all around even before I started out writing my blog. But Buta God is one of the ramen places where I thought I have to share their creation to you. I had even showcased one of their ramen on my Instagram page. Chef Mamoru Kanaya puts in a lot of time and passion, creating and introducing luscious and daring ramen flavours. I am fortunate to have met him and had a small chat with him about his new creation.
Been to Japan previously helps me to identify many flavours of fantastic ramen in the country and few would stick to their foundations and stringent preparation process once they are being franchised or expanding. Some might even tweet their recipe to suit the local’s taste buds. For me it is their original recipe and their love for the creation which brings me back.
Buta God caught my attention in 2014 when they introduced their mammoth ramen, the Quattro God Ramen, a massive bowl of meat and wonderful ramen. A total of 4 lovely kinds of meat which Chef Mamoru took pains to prepare and spending long hours making his famous broth. Steamed chicken thigh meat which is nicely cooked, well marinated beef slices which is flavourful, beautiful marbling on the pork belly and of course the heavenly chashu (stewed pork) which is fatty and melts in your mouth! Instead of the usual lava egg for many traditional ramen, Buta God uses poach egg for this dish which is a nice pairing especially when the egg mixes with the broth.
Besides their limited special ramen creations, they do have a standard set of ramen flavours to choose from and one of them is their spicy, Red Hell Ramen, which they take pride in creating the out of the world spicy oil/sauce. Do include some sides like a refreshing spring roll (Vietnamese inspired), crispy gyoza, or the popular Sukiyaki Teppan which is using marinated pork belly cooked in teppankayi style and topped with a poach egg and generous amount of spring onions.
Today I came for another funky creation from Chef Mamoru, Buta God’s Fuwa-Fuwa Cloud Series. You have 4 options to choose from and a cloud inspired dish. Fluffy white “clouds” made from egg whites (meringue) which is an interesting experience for food. Light, foamy texture which surprisingly taste good with the broth and by itself, it absorbs the rich taste of the meat and broth underneath. And topped with a yolk which resembles the Sun, the yummy pork belly meat which is underneath and I chose the King of God Cloud which adds in a few more slices of the mouthwatering chashu! The other 3 choices were the God Cloud Ramen (original), Night Cloud Ramen (with black garlic oil) and the Sunset Cloud Ramen (spicy flavour!).
Chef Mamoru shared with me about the time taken to prepare the ingredients just for this Cloud series. Rich flavourful pork broth is done daily and fresh ingredients are added for the preparations, the chashu, takes about 3hrs to prepare and cook it and another 2-3hours for it to be marinated to absorb all the yummy taste! The springy ramen is cooked upon order by the staffs and no wonder Buta God is one of the best. A wonderful event today which saw many supporters coming to try out their new creation and I am sure after reading this, you will too!
Buta God can be located at:
Ramen Champion Great World City
Ramen Champion Bugis+
Ramen Champion Changi T3
Talk about Japanese food, one of my favourite would be ramen! I have cravings for ramen once in awhile and when there is good tasting ramen, I’ll be there! Today I’m here at Ramen Bari-Uma, 2nd outlet located at United Square and it’s been here for 2 years. Tucked around a corner and you’ve got to be familiar with this place and the layout of the mall in order to find in without any efforts.
Met up with the Assistant Manager, Mr Shuya Arai to show me the restaurant and we had a short chat about the restaurant, their service and of course their food. Originated from Hiroshima, this restaurant takes pride in their famous Aburi Chashu (stew pork) and their Gyoza, a must have as a side. The interior of this restaurant is nicely decorated with their brand theme and it’s well maintained and clean. All thanks to Mr Shunya, he handles every aspect of the restaurant, from the service flow to the quality of the ramen served; making sure that everything is of required standard.
Bari-Uma Nori-Tama, pork flavoured shoyu soup with the Aburi Chashu, the usual seaweed sheets, braised bamboo shoots, spring onions and of course, the lava egg! Thick pork broth in shoyu and you can really feel the thickness as you drink the soup. Little bits of pork lard (might be from the piece of chashu) can be seen floating in the soup and you know that this broth has been cooking for hours and hours, yummy! Home-made noodles timed perfectly as it soaked in the boiling water for cooking, and comes the chashu! Braised for at least 5hours the day before and a thick slice is being grilled before serving to give it a little crisp and taste to it and it actually does make a difference. The fat in between the meat just melts in your mouth but I find it a bit too thick, if they can slice it thinner, I would be perfect and I don’t mind having more slices of it since its thinner. :P
Bari-Uma, the simplified version with the famous yummy chashu and braised bamboo shoots, topped with generous amount of cut spring onions.
Gyoza, pan fried gyoza similar to our Chinese Guo Tie 锅贴, filled with chives and goes very well with vinegar if you want and you can order this as a side in a set during lunch and for 5 pieces, it’s a good deal which comes with a hot/cold green tea (which is non refillable).
Spicy Chicken Kaarage, deep fried chicken bits drizzled with their signature spicy chilli. If you’re a fan of chilli or anything spicy, you should try this and you can have it in your soup as well for your ramen. Eat this while it’s hot, crunchy but yet tender juicy meat.
Still not enough? You can order a small bowl of Chashu with rice and mayonnaise on top. Same meat but without the grill and get this in your lunch set too. I would love that the rice be the Japanese uruchimai rice. I still prefer the chashu grilled before serving, adds a unique taste to it.
Overall this is a decent ramen joint and I would come back again for the Aburi Chashu, their signature chilli and maybe their hot stone rice. Do come over and give it a try and if you have tried this before, do share with me your views on the dishes mentioned or what would you recommend me to try. Value for money if you have it during the lunch hour with the sets and I hope you will enjoy it! Cheers!
Ramen Bari-Uma ばり馬のらーめん
101 Thomson Road
#B1-08 United Square
Tel: +65 6354 3711
I am sure you all are familiar with this popular fast soup chain in Singapore and what is your favourite dish? Boston Clam Chowder or Tokyo Chicken Stew for those who are conscious with their calories intake.
Do you know that they are consistently having a few variety of dishes for you to try for a limited period of time? And I am here to introduce you 3 new soups and inspired by travelling, Souper chef, Anna, comes out with her version of this popular soups from Australia.
The B.F.F Stew, can't get over the wonderful vegetable, beetroot, Anna decided to whip up this soup. Roasted beetroot with red apples and fresh herbs. Paired with fennel and feta cheese, lentils, celeriac and button mushrooms. The intense colour brings out the full flavour of the ingredients and beetroot lovers, go for it!
Home Style Cock-a-Doodle, I hesitated to order this dish at the counter. Have your tried Tokyo chicken stew? This version is similar except that the ingredients in this soup is different. Both are the healthier choice and Cock-a-Doodle consist of chicken thigh, flat noodles, potatoes, carrots, celery, thyme, sage, parsley, garlic and onions. Top with basil pesto and it's good to go!
My favourite amongst the three and I am a big fan of fish! Aussie barramundi chowder with dill. Yummy goodness and rich flavours of the barramundi paired with sweet potato, corn, spinach, quinoa and dill. And spice it up with home made dukkah for a distinct taste.
There you have it, wonderful creation and you should try them out, add in a meal with drinks and sides! Do share with me your experience with these soups and any other recommendations! :)