A steaming-hot bowl of bulgogi stew, sweet and tender, makes for one of Seoul's most soulful, soothing lunches, perhaps best savoured in a nondescript alley away from the madding crowds.
Cafe Loki is one of Reykjavik's most convenient venues for tasting hakarl, Iceland's infamous dish of fermented shark; it has the potent flavour of ammonia but is surely edible, chased with a shot of Brennivin, a local schnapps nicknamed Black Death. End on a sweet, palate-cleansing note with a cake layered with skyr, Iceland's version of yogurt. This post first appeared on eatdrinkkl.com
First they stole our brunch-loving hearts in Bangsar. Now they spill the secrets of our lust for laksa, rice bowls, pho and po' boys at The Gardens: Snitch by The Thieves marks the second caper by the bandits, bakers and baristas behind Breakfast Thieves, promising not only Melbourne-inspired cafe favourites but everything from Asian comfort fare to American soul food. While it's impossible to replicate Breakfast Thieves' glasshouse-like APW setting in Mid Valley, it's clear that Snitch isn't meant to be a copy of its elder sibling, striving instead to cultivate a character of its own with colourful, cheerful hues splashed across a warm, welcoming space that includes an alfresco area with a third-floor view overlooking the mall's boulevard. Snitch retains Breakfast Thieves' vibrant flair for contemporary all-day breakfasts with a stylish flourish, spanning corn cakes with hummus and pineapple salsa to potato hash with beetroot citrus-cured salmon, savoury cr...
On a sunny Saturday, slightly past noon, Nourish feels like the happiest place in Damansara Heights: The brunch crowd is feasting on everything from corn bread to crispy falafels to buckwheat pancakes, while Hall & Oates' You Make My Dreams flutters from the speakers, followed by The Beatles' Love Me Do. The restaurant's bakers have been up since 5:30 a.m., and the results of their labour are on vibrant display, with pecan pies, banana bread, carrot cakes and egg tarts lining the counter. Nourish marks a spin-off by the team behind Kenny Hills Bakers, taking up the challenge of a full-fledged eatery that embraces a diversity of ingredient-driven recipes, living up to its name with a passionate reliance on produce like organic eggs, grass-fed beef and fresh vegetables and herbs, with cakes that shun gluten (diverging here from Kenny Hills Bakers) and refined sugar. Salads and warm meals surface from the kitchen starting 11 a.m. everyday; customers can choose two types of...
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