Marché Restaurant Vivo City, Singapore Marché chain of worldwide restaurants is a firm under the Movenpick umbrella. “Mövenpick is a Swiss group of companies with global presence. Its core competency lies in the hospitality business, with a focus on gastronomy, hotels, wine and premium branded products. Mövenpick is structured as a holding company, with four independently operating business […]
“SALTED EGG SHRIMPS ” (DEEP FRIED SHRIMPS FURTHER COOKED IN MASHED SALTED EGGS) A bit pricey innovation of this Chinese “special occasion recipe”. Remembering relatives who make sure this short order is included during birthdays, baptism, graduation etc. in our fave Oriental habitué. Celebrating birthday of my son, Pastor Janssen, here in Singapore, family thought of […]
MIREPOIX STUFFED BAKED SQUID (DICED VEGGIES STUFFED SQUID COOKED DIFFERENTLY) Mirepoix (French, pronounced “mi-pwah”) is a food flavoring base consisting of diced carrots, onion and celery. The mixture is utilized in soups, sauces, gravies, stocks and stews. Variations vary from country to country. For some, onions are sautéd before incorporation, others add garlic while some make […]
“LECHON” PORK CHOP (SPICES AND HERBS MARINATED PORK CHOP OVEN ROASTED-LECHON TYPE) Usually done with whole pig carcass or belly, pork cut-marinade blend-cooking medium are herein innovated. Pork Chop is a cut of pig meat perpendicular to the spine. It may be a cut from: shoulder part or blade chop, rib part or rib pork […]
GiGi STUFFED “AMPALAYA”-BAKED TO ALMOST ZERO RESIDUAL BITTERNESS (SAUTÉD GROUND BEEF STUFFED BITTER GOURD – BAKED TO ALMOST NIL RESIDUAL BITTERNESS) GiGi (“Gi-nisang Gi-niling or sautéd ground beef) stuffed into seasoned “Ampalaya” (bitten gourd, amargoso or bitter melon) baked for few minutes to give a kid-friendly, almost ZERO bitterness recipe. Technology and systematic prep contributed […]
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