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2013-07-27
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Before we went to join in the nightlife at Clarke Quay, we had a feast at Ellenborough (if I don’t recall wrong , it’s pronounced as brou, like “dough”) Market Café. Variety of food ranges from peranakan to local to international. I found myself spending more time mainly at the seafood/hotfoods stations. The salt baked crab preserves its original taste, somehow the salt makes the meat much more sweeter. Firm and juicy, I went back for multiple servings and eventually tired myself out breaking op
Variety of food ranges from peranakan to local to international. I found myself spending more time mainly at the seafood/hotfoods stations. The salt baked crab preserves its original taste, somehow the salt makes the meat much more sweeter. Firm and juicy, I went back for multiple servings and eventually tired myself out breaking open crabs.
I didn’t eat much of the assorted sashimis as my tummy doesn’t handle mixtures of hot and cold savoury foods well and I wanted to eat my “maximum potential” at this buffet.
The colourful and appealing assorted nonya kueh was my other favourite section, especially loved their kueh dar dar. Soft pandan flavoured skinwrapped with sugar caramelized coconut flakes.
Durian Pengat , was soooo creamy, thick and rich, I almost choked forgetting to catch my breath , I could eat this all day! It’s like melted durian icecream (without the ice), the combined coconut taste was a nice subtle touch.
So while it is great on its own, my “style” of preference is to put it together with bread as if it were jam!
張貼
