⠀⠀Lucas @lucaslzm

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i write about food sometimes [email protected]

  • lucaslzm

    January 8th at 12:15pm

    Almost everything tastes like chicken, including turtle meat.
    -
    Ser Seng Turtle Soup has been around for decades, unlike me, and is my favourite place to visit for Turtle Soup. What I always go for is the the "meat only" option on their menu. Even if you end up ordering the "meat only" option, they will still provide you with a piece of the turtle's gelatinous skin (pictured), which has a jelly-like texture that has absorbed the herbal flavours from the soup. -
    Pair the meat and soup with Ser Seng's signature chilli sauce, something reminiscent of the chilli sauces with a sour kick from white vinegar that you find at majority of the Kway Chap or Pig Organs Soup stalls, and you will find yourself left with an empty bowl in record time.
    -
    For soup lovers like me, you will be glad to know that Ser Seng will gladly top up your soups for you at no charge! In all honesty, I don't even mind not having the turtle meat, the soup is good enough to keep me coming back for more 😌

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  • lucaslzm

    January 7th at 12:06pm

    Rui Heng Braised Duck is nestled relatively deep inside the heartlands, which is why I am constantly surprised by the queues forming at the stall. They serve what is probably the best duck porridge that I have had in Singapore. -
    There are two types of braised duck usually found in Singapore: the Hokkien style with the sweet, gooey lor (gravy) or the Teochew style which is salty and less viscous. I usually only go for the Teochew style but I'll make an exception for Rui Heng.
    -
    What makes me patronise them repeatedly is the great, consistent quality of food and the incredible value for money. They have one of the best Hokkien styled ducks that I've come across. An almost fork tender texture for the meat(yes, even for the tougher parts of the duck like the breast) and fats which have managed to seal in the flavours from the braising. The sweetness from the lor is not overpowering and you still can get hints of spices which indicate the complexity in making the lor. Most of their dishes go for $3 but come with portions that would likely cost twice the price elsewhere.
    -
    Even though my go-to is the Duck Kway Teow Soup (mainly because it goes best with chilli padi), I recommend going for the dishes that come with their signature lor. That means everything other than Duck Noodles soup. -
    Blk 703, Hougang Avenue 2, Singapore 530703

    xinhaoramen

    8 days ago
    🙌🏻

    meteorexplosion

    14 days ago
    Why never intro to woori odiga

    qingeritan

    14 days ago
    Bojio
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  • lucaslzm

    January 3rd at 8:10am

    ewha or yonsei for exchange?? help me out please guys

    chanboonkeat

    15 days ago
    Made my day

    wensharon

    18 days ago
    Ewha !!

    charm_isblessed

    18 days ago
    Yonseiiiii

    nayoe

    18 days ago
    Yonsei, for seoulite's point of view.

    ijasonnn

    18 days ago
    Just go Ewha. Hahah

    catrisyia

    18 days ago
    hahahaha clearly all of us think you should go ewha

    meteorexplosion

    18 days ago
    EWHA got pretty tour guides ahem

    _960624_

    18 days ago
    Ewha cause got 여자. You know you want it 😋
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  • lucaslzm

    December 23rd at 6:15am

    hyukrhee

    29 days ago
    Where are the girls
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  • lucaslzm

    December 21st at 6:22am

    damselinthedress

    1 month ago
    Sachok
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  • lucaslzm

    December 19th at 3:01pm

    jung.suej

    1 month ago
    @lucaslzm so cool!! When will you be in seoul?

    lucaslzm

    1 month ago
    @atelierdemini thanks hakyung 😊 hope you're enjoying USA!

    lucaslzm

    1 month ago
    @jung.suej yes, i'm here w my school till saturday!

    jung.suej

    1 month ago
    Korea??
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  • lucaslzm

    December 2nd at 4:35am

    Nasi Lemak Beef Rendang
    -
    Nasi Lemak (Coconut Rice) is easily a Singaporean favourite and many renditions of the dish can be found all across the island.
    -
    Chef Shen’s version comes with rice that has been twice steamed with coconut milk, not water, and over 10 different ingredients are used in the process as well. Each fluffy grain of jasmine rice gives you a well balanced mixture of coconut, pandan, onions, lemongrass and ginger flavours in your mouth. Apparently, fenugreek is also added but my tastebuds were not discerning enough.
    However, if you are looking for a very concentrated taste of coconut and pandan in the rice, which is the more common version of Nasi (Rice) in Nasi Lemak, then this is not for you. -
    The sambal in the dish are also different from the sweet ones you typically get. Instead, sambal belachan and coffee sambal, both made in house, are served. I was told that the coffee sambal is made with beans that the café uses for their coffee.
    -
    You can choose to have your Nasi Lemak on its own for $2 or with Beef Rendang (Pictured), Chicken Rendang, Crispy Pork, Crispy Fried Chicken or 5 Spice Pork Confit. In any case, your gourmet Nasi Lemak will cost you less than $10.
    Thanks @burpple for the invite and @revolutioncoffee @chefshentan for feeding us!

    donedonedawn

    1 month ago
    nice pic

    properwest

    2 months ago
    Very cool

    wegotfoodcovered

    2 months ago
    Digging your photos. Check out ours as well :)

    jeannefergoh

    2 months ago
    U make nasi lemak look sooooo atas

    veronicaphua

    2 months ago
    Nice framing @lucaslzm 🙌😄
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  • lucaslzm

    November 9th at 10:29am

    USA T.T

    that's what you get when you anagram Tsuta
    -
    am also really sad that my ajitama was overcooked

    lonelywanderlust

    2 months ago
    Yeah I figured it didnt warrant the hour-long queue. Perhaps I will go after the hype dies down

    tsutasingapore

    2 months ago
    Thanks for the feedback. Will highlight your experience with ajitama and cha siu to chef and kitchen team.

    lucaslzm

    2 months ago
    @thecolordiet god bless murica

    lucaslzm

    2 months ago
    @lonelywanderlust hmmm i'd say a little? it's a unique style of ramen people are not used to + Michelin star so i guess that's why there's the hype. wouldn't queue more than an hour for it though!

    lucaslzm

    2 months ago
    @laurahungry @livyap haha it's decent but i wouldn't queue more than an hour for it! i also think they have consistency issues with the chashu and the ajitama? doubt this outlet can get a michelin star if they can't even get the ajitama right

    thecolordiet

    2 months ago
    HAHAHAHA caption omg

    lonelywanderlust

    2 months ago
    Is it overhyped?

    phyllissaysso

    2 months ago
    Hahahha witty eh! *pats* *pats*

    livyap

    2 months ago
    ^ pls
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  • lucaslzm

    October 9th at 2:56pm

    Buah Keluak Ice cream, Valrhona Chocolate, Warm Chocolate Espuma
    -
    Some have called Buah Keluak (a type of black nut from Indonesia) Asia’s version of black truffles. Usually found in main courses or appetisers, Candlenut ups the ante by utilising this rare traditional ingredient in a dessert. While the flavours of the Buah Keluak are not as apparent here, one can still find familiar traces of its gentle earthiness with each bite of the ice cream. Also used in making the ice cream, the Valrhona chocolate contributes a mild bitterness and sourness. Placed atop a bed of chocolate crumble, salted caramel, popping candy and chilli specks, the Buah Keluak ice cream then has a blanket of warm chocolate espuma pulled over part of it.
    There is this incredible interplay of flavours, textures and temperature in your mouth: earthiness, bitterness, sweetness, sourness, spiciness, saltiness, warm, room temperature, cold, soft, semi-soft, bizarre popping candy fizziness??? Chef Malcolm Lee of Candlenut definitely provides an interesting modern interpretation of a traditional ingredient with this dessert. Through the plating, he is also able to evoke nostalgic memories of Happylemon at ION (loljk).
    -
    Lastly, here is some food for thought: Something cold on a bed gets a warm blanket covering it, is this a new literal interpretation of what comfort food is?

    cherrueix

    3 months ago
    \(^o^)/

    the_art_of_eating

    3 months ago
    Amazing!

    shshshhshannon

    3 months ago
    HAHA happy lemon
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  • lucaslzm

    October 9th at 6:19am

    peranakan cuisine deserves way more recognition

    gillyfocker

    3 months ago
    Omg this place is amazing

    veronicaphua

    3 months ago
    YESSSSS!!!! I agree! 😄 @lucaslzm
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