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18/10/2022

N-Tower

23/09/2022

Figs and ricotta toast appreciation post. Sooo good! 😍

04/07/2022

Missing the beach

23/05/2022

Hiked up to the highest point of Samal - Mt Puting Bato then hiked down all the way to this beach - Canibad Beach.
I was the only person hiking. 😂 the guide told me that nobody does that. I thought I got lost at some point but found my way. 😂😱

01/05/2020

🦐

This dish was inspired of ‘Cereal prawns’ from Singapore
It has 4 layers: Layer 1 - Rice paper that was turned into an edible glass
Layer 2 - fresh marshmallow infused with salted egg yolks and curry leaves
Layer 3 - gel made from in house cured salted duck egg yolk blended with shrimp fat, chillies and curry leaves
Layer 4 - goong ten or in english it’s called dancing shrimp which was steamed and flash fried.
This dish is small but TONS of flavor. so good!

28/04/2020

Reflection of winter. Sandwich of leaves. Buckwheat, mango and yuzu with Apple and cinnamon, Foie gras (aged in amaretto for a week). Topped with snow - lemon and rosemary. 🤤🤤🤤

27/04/2020

🌈
This is the new ‘Lick it up’. But this one, you don’t want to lift the plate because that colorful powder can spill over to your clothes. Had to stand so I can lick the plate properly. Not the first time I licked a plate though. LOL this plate was inspired by the Holi festival in India. I think is the content of the plate - Curry leaf, dates, cauliflower, raisin, dehydrated vegetable powder.

26/04/2020

💥
Their menu here just consists of emojis. Tried to remember everything what they said when describing the dishes. It was a lot. I will share what I remember! This one was the iconic yogurt explosion. If you watch , chef mentioned this dish! But I believe this was already an upgrade from the original. It was insane!

25/04/2020

Still in quarantine....how is everyone doing? I’m good, in case you’re interested. Hopefully everyone is doing good. I think I am in the mood for ....again. 🙄😂🤷🏾‍♂️
Finally checked this place out from my bucket list. Wasn’t able to go to their old location so I can’t really compare the difference but one thing is for sure, this place is so much FUN. This could be in my top 5 dining experiences ever. BIG WORDS I KNOW. 😂 whatever, I enjoyed it so much. I killed the 25 course with refillable wine pairing and more drinks after dinner. I wasn’t even super full or super drank (meaning I could not walk or didn’t make it to my hotel, I still walked back and made it! It was FAR!). I was surprised!!!
They play loud music here which I super appreciated. At some point in the middle of the dinner, I started singing out loud. Whatever, I was having fun by myself. 😂😂🤷🏾‍♂️🤦🏾‍♂️
I am apologizing now, there will be so much photos I am posting unless I get lazy... AGAIN. Stay safe everyone! Btw, dinner was last February! @ Gaggan Anand Restaurant

28/03/2020

I will just latergram from my recent trip or from my trips for the past 4 years. 🙄😭😂 Went to Thailand/Cambodia last month before the quarantine started!

Road 60 night market. A central part of local night life, the market has existed in this spot for almost 10 years. We had some pork ribs and a lake fish from the barbecue, stuffed frog - THE BEST, and prohok k**b @ Siem Reap, Cambodia

14/03/2020

I had this dish like 4x when I was in Cambodia but this one is my favorite! The stall is located outside one of the temples!

Nom banhchok samlor Khmer: One of the most commonly eaten dishes in Cambodia and much beloved by its people. It is more commonly seen at breakfast time but if you know where to go you can also find it in the evening. A simple curry paste made from turmeric, lemongrass and finger root is pounded up with fish meat and the soup is seasoned using fermented fish and finished with palm sugar and coconut milk. The method used to make the fine noodle itself is also considered to have evolved in Cambodia and has been a part of the food culture for hundreds of years. @ Angkor Thom

12/03/2020

Yasssssss. Excited trying some Khmer foods in this trip! MORE to come!
Prahok ktis: A common Siem Reap dish made from ground pork, seasoned with fermented fish and finished with palm sugar, tamarind and coconut milk. Typically served with raw vegetables
N’yoam svai: Green mango salad. A very typical Southeast Asian style salad where slightly sour green mango is julienned and cured lightly in salt and sugar then seasoned with fish sauce and lime juice. It is very commonly garnished with peanut and Thai basil
Fish amok: Very commonly touted as the national dish, the fragrant fish curry is spiced using a kroueng (Cambodian curry paste) made from turmeric, lemongrass, kaffir lime, garlic and galangal. Traditionally made using catfish and slaek neu, the leaves from the noni fruit tree.

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