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Eddy’s: Ex-yacht-chef’s resto-quality Duck Confit at hawker stall
SETHLUI.COM via Yahoo Style Singapore· 6 days agoEh, but seriously. Marinated with bay leaves, thyme, rosemary and his “secret weapon” – 5 spice powder, the fresh duck leg is sous vide for 14 to 16 hours at 78 degrees. You ...
Fatty Patty Burger and Grill: Charcoal-grilled meats & hearty burgers with house-made alcoholic...
SETHLUI.COM via Yahoo Style Singapore· 1 day agoThe post Fatty Patty Burger and Grill: Charcoal-grilled meats & hearty burgers with house-made alcoholic sauces crafted by 2 buddies appeared first on SETHLUI.com.