xinru-t
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Fluffy vegan butter buns stacked with pulled king oyster mushrooms slathered in BBQ sauce, 'Big Mac Sauce', crunchy coleslaw, tomato, and pickled onion. 🍄🍅🍔 The mushrooms didn't have any unpleasantly strong earthy aroma, more
📆 26th-28th Apr 2024
⏰ Fri & Sat 10am-8pm, Sun 10am-6pm
📍 F1 Pit Building, 1 Republic Boulevard, S038975
🚇 Promenade MRT (CC4/DT15)
🎫 $6 ticket for 3-day unlimited entry https://www.klook.com/en-SG/activity/93799-boutique-fairs-singapore-spring-summer-2024/Reply
Air-fried corn tortilla chips heaped with guacamole, spicy tangy cashewnaise, garlic cashewnaise, pickled onion, diced tomato, shredded red cabbage, and jalapeno~ 🌮🥑🫑 Loved the creamy housemade dips reminiscent of nacho more
📆 26th-28th Apr 2024
⏰ Fri & Sat 10am-8pm, Sun 10am-6pm
📍 F1 Pit Building, 1 Republic Boulevard, S038975
🚇 Promenade MRT (CC4/DT15)
🎫 $6 ticket for 3-day unlimited entry https://www.klook.com/en-SG/activity/93799-boutique-fairs-singapore-spring-summer-2024/1 likeReply
Brand new flavour launched at Boutique Fairs! ✨ Strawberry gelato made using a creamy almond milk blend, layered with thicc, sticky, and rich chunks of cashew nut butter! 🍓🥜 Coated in a crackable dark chocolate shell, more
📆 26th-28th Apr 2024
⏰ Fri & Sat 10am-8pm, Sun 10am-6pm
📍 F1 Pit Building, 1 Republic Boulevard, S038975
🚇 Promenade MRT (CC4/DT15)
🎫 $6 ticket for 3-day unlimited entry https://www.klook.com/en-SG/activity/93799-boutique-fairs-singapore-spring-summer-2024/Reply
Bestselling flavour! ✨ Pistachio gelato made using a creamy almond milk blend and pure pistachio paste. Coated in a crackable dark chocolate shell like a Magnum, plus generously covered in crunchy roasted pistachios. 🍨🍫 more
📆 26th-28th Apr 2024
⏰ Fri & Sat 10am-8pm, Sun 10am-6pm
📍 F1 Pit Building, 1 Republic Boulevard, S038975
🚇 Promenade MRT (CC4/DT15)
🎫 $6 ticket for 3-day unlimited entry https://www.klook.com/en-SG/activity/93799-boutique-fairs-singapore-spring-summer-2024/Reply
Thicc fusion burger stacked with all the distinctive components of nasi lemak~ 🍔 This was originally the 2023 National Day special 🇸🇬 but became part of the regular menu! Notably, the dish incorporated a number of #sglocal more
Refreshing pasta dish featuring a luscious and delicious lemon soy cream sauce that evenly coated the al dente linguine strands! 🍝🍋 Absolutely LOVED how this tasted bright, tangy, and zesty, not heavy like most cream pasta. more
✅ 150g-200g serving of tempeh
✅ 1 TBS extra virgin olive oil
✅ 2 TBS soy sauce
✅ 2 TBS rice vinegar
✅ 3 TBS maple syrup
1️⃣ Stir all the sauces together in a container.
2️⃣ Cut the tempeh however you like (dice/slice/ mince), depending on how you'd like to cook them. Put them into the container with the marinade and mix so that all the pieces are coated.
3️⃣ Leave it to marinate for at least 2hr or best, overnight (chilled). Stir/shake it once in a while to ensure all the pieces get coated with the marinade evenly. You can leave it in the marinade for up to 2 days so it's perfect to prep ahead.
4️⃣ Grill them in an oven/toaster/airfryer at 150-160°c for about 15-20min.2 likesReply
Drawing inspiration from Jun and Tonic's Asian Fruit Cake, Chef Chloe R&Ded a vegan version~ 👩🍳 This pound cake came decorated with pretty edible gold flakes and had a moist, slightly sticky texture! It retained some more
Gluten-free flourless fudge cake made using cashew and tofu, i.e. a similar base recipe to the recent Taro Basque Cheesecake. 👩🍳 Rich and creamy but not too cloying! The nutty black sesame flavour was pleasantly fragrant, more
Rice bowl topped with assorted vegetables such as shredded carrot, corn, cucumber, red cabbage, mung beans, and seaweed. 🍚🥕🌽🥒 (Sadly there wasn't any spinach, which I would consider a quintessential component of traditional more
