Chicken rice? Chilli Crab? Bar Chor Mee?
Well, guess it's about time we introduce something new, ya?
Chef Raymund Lim from the Royal Plaza on Scotts won the hearts of the chefs with his River Prawn Noodle Soup, inspired from Penang laksa and prawn noodles.
He said: "The regular prawn noodles sold in shops here use normal sea prawns, which are smaller and not as tasty as the river prawns, which I got from a supplier."
Mr Lim added: "I wanted to create something different and so I made a laksa-inspired gravy with noodles to go with the prawns."
Not to be outshone by the professionals, Haryani Borhan, a student chef at At-Sunrice Global-Chef Academy, created the Spicy Singapore Pie using ingredients a chicken rendang and tofu combination, topped with vermicelli, all within a crust made from potatoes and sweet potatoes.
Will this dishes make it to the mainstream diet of local foodies? Only time will tell.
Yes, this is a real traffic sign taken in a rural part of Australia. Remember that we must obey traffic rule right?
No comments:
Post a Comment