關於 foodie factor ，我們在網路上蒐集到這些相關的討論、資訊與評價

#尖沙咀
你會奇怪，明明是 @k11musea 裡面的馳名海南雞飯，幹嘛用了刨冰做封面?🤔 因為這個Milo刨冰實在太出色啦😍 這其實是Oppa第一次來食飯(我知好遲)。一直好想來，但以前太多人排隊啦！而一直bookmark住另一位foodie的那個post，是超級極力推薦這個甜品😬 我難道又不是一個被influence的foodie~
美祿刨冰🍧($68HKD) 最神奇的，是底部竟然有整整一件tiramisu!🍰 溫提：建議提早叫這個甜品。我們其實等了好久好久，店員說是因為tiramisu要解凍... 但因為好食的緣故，還是不投訴咯🤭 另外還有一個珍寶size，適合多人分享！
文華海南雞飯🍚($118HKD) 當然好味啦～ 自從以前最愛的海南少爺退步了(加上是藍店)，找到了這間高水準的做代替，本人表示高興😆
One would think me odd for using shaved ice as cover photo when @chatterboxcafehongkong in K11 Musea #TsimShaTsui is supposedly famous for their Hainan Chicken Rice instead🧐 Well, this Milo ice is just too good to be missed!😍 I was actually convinced to get it cuz this dessert came highly recommended by another foodie whose post I have bookmarked... Hey, I’m just another ordinary soul being influenced by social media, ok?😝
Milo Ice🍧($68HKD) The surprise factor was the tiramisu buried at the bottom!🍰 Here’s a tip: order early, cuz we actually waited a longgg time for this. The staff explained that the tiramisu had to defrost... It tasted good tho, so no complaints🤭 There’s also a jumbo size for bigger parties!
Mandarin Chicken Rice🍚($118) Goes without saying that this tasted good!
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📍尖沙咀梳士巴利道18號Victoria Dockside K11 Musea B1樓B110號舖 Shop B110, B1/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui @ Chatterbox Café Hong Kong

The crispiest Crispy Chicken Wings I've ever had from Beef & Liberty Hong Kong pop-up at PMQ. 🍗
They should come with a warning.. Messy factor: 10/10 😜
#food #beefandliberty #foodporn #foodie #hongkong
#thisgirlabroadeats

For this episode, we headed down to Chuan Seng Claypot Kway Chap to hit a new Kway Chap Eating Record! Kway Chap is a Teochew dish that consists of “Kway”, which is flat rice sheets in a light soy broth, and sides that usually include the traditionally unwanted parts of a pig like intestines and trotters, braised in a rich dark stock. While it may look straightforward, the preparation of the intestines is labour-intensive and they are cleaned by hand to ensure that they are thoroughly disinfected.

Chuan Seng Claypot Kway Chap, located at Jalan Besar, differentiates itself by serving their Kway Chap in claypot bowls that helps to retain heat and flavour. It is family-run, with the original founder present there as the Head Chef with his son-in-law managing the restaurant.

The Chef masterfully plated almost their entire menu of sides onto the giant plate, forming a Giant Braised Intestines Platter. There were at least 3 different types of intestines, trotter, knuckle, eggs and actual wild boar meat, all doused in the rich and herbal braising liquid. I then proceeded to consume 12 bowls of Kway together with the Braised Intestines Platter. The Kway were delicious, with the thin strips of rice noodles giving a very slight bite and paired with a fragrant and flavourful soy broth. They were good enough to be eaten on their own. This restaurant offers a chilli sauce with a strong vinegar kick that perfectly matches the fatty and chewy pig’s innards. The pig’s parts were generally tender and while some were necessarily chewy, they were pleasantly so.

It was a fun challenge for me as this Kway Chup was very well done. Do not be perturbed by the initial appearance, the “icky” factor and the fact that you probably will not know which exact part of the pig you are eating once you dig in for this dish. Try each side, preferably with chilli sauce and with copious amounts of Kway, and you will be left extremely satisfied. Do check out this family-owned Kway Chap restaurant with their unique claypot concept and excellent food!

Visit Chuan Seng Claypot Kway Chap at:
206 Jln Besar
Singapore 208892

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