As mentioned in Part 1 of my review for Chuen Chuen, I actually visited this eatery thrice within a week.
So here’s Part 2!
After shopping for Christmas presents on a Saturday, me and Iing decided to leave the crowded Orchard area and head to Bugis for dinner. Hungry and tired out from all the shopping and walking around, we were lucky to get seats at Chuen Chuen when we reached (after which the patrons started streaming in within a short period of time).
Iing likes the Fresh Garoupa Fish Slice Soup with Beehoon (S$6.50+) alot from the 1st time she tried, hence she chose to order it again.
Never did we think that this time round, the soup would be so bland, and fish slices not as fresh and QQ as previous time. I think they need to QC a ‘lil more to keep their standards consistent.
Hainanese Style Pork Cutlet Rice (S$6.50+) for me!
Omggg the fried pork cutlet was done really nicely, and more tender than the previous round. I couldn’t get enough of it!! The sauce is a ‘lil sweeter and sour than that of Portuguese style’s, and it actually suits my tastebuds more. So good!
We ordered half of a Roasted Chicken (S$14+) to share too.
It seemed like a rather big plate for 2 pax, but we ended up finishing every single bit of it and almost every drop of the sauce (I love the sauce so flavourful). They didn’t have enough roasted chicken for us to make up the half, so a small portion of it was in fact the normal white-skin chicken. Comparing these two, I still very much prefer the roasted version.
Group picture! Say cheese!
Off to desserts after dinner! (That be the upcoming post then *heehee*)
Till next time! *flying kisses*
After hearing all the hype about Lady M and its Mille Crêpes, I finally found a chance to give it a try with my La Sisters.
Since Lady M is known for their cakes, we tried out a couple of them after our korean bbq lunch.
1. Gâteau Aux Marrons
Almond flour cake topped with cross-hatched piping of chestnut-infused cream.
I like this!
2. Gâteau Au Chocolat
Chocolate sponge cake, and crushed walnuts folded into a chocolate mousse with gold dust and ganache to finish.
Love the rich chocolate, but I can’t really taste the crushed walnuts.
3. Strawberry Mille Feuille
Delicate and flaky puff pastry filled with a lovely mix of strawberries and cream.
Can be more flaky, but I do fancy the cream.
Last but not least, how can I miss out on the boutique exclusive?
4. Chocolate Mille Crêpes
Chocolate shavings atop twenty paper-thin chocolate infused crêpes, layered with chocolate cream.
This was a good choice! One of the better tasting crêpes cake I’ve tried.
Can’t do without having a nice tea to accompany the cakes.
Glad I chose the Osmanthus Sencha tea. I like the light and sweet taste!
With my pretty La Sisters! Thanks lots for the company! *hugs&kisses*
Honeymoon Dessert is one of the places I frequent when I’m craving for more chinese desserts (the other being Ah Chew Dessert, of ‘cos).
One fine afternoon, me and Iing decided to have a dessert feast instead of our usual one bowl of dessert each.
1. Baked Taro with Sago
I love this dessert so much. Eat it while it’s served hot!
2. Durian Pancake
Lotsa D24 durian flesh in this yummy dessert!
3. Almond Tea with Black Glutinous Rice (warm)
One of Iing’s favourite. Comforting!
4. Red Bean Soup with Grass Jelly
Another of Iing’s favourite!
5. Coconut Sago with Grass Jelly and Green Tea Icecream
My ultimate favourite must-order everytime I visit this place…!!
I guess many of you may have already come to know of this awesome chinese eatery that’s cheap and yummy. I know I’m a ‘lil slow in discovering this gem but still, allow yourself to indulge in my delish food pictures and drop by the eatery again!!
This post is for my 2nd visit to the eatery, but 1st time to the Bugis outlet. Small but quaint, the eatery was surprisingly filled with many Japanese patrons, most of whom were white-collars.
We had a bowl of Hot & Sour Soup (酸辣汤) to kickstart the meal while waiting for the other dishes to arrive. Though I wished for it to be more sour and spicier, it still makes for a decent bowl of soup to warm your stomach.
Price: S$3++/pax
(ps: the powder thingy was pepper, in case you were wondering. You’re welcomed.)
My bowl of Zha Jiang Mian (炸酱面) came up not long after. It may look like a small bowl, but it was packed with lotsa ingredients and was surprisingly able to fill your tummy up quite a ‘lil (of ‘cos since you’ll be tempted to order other sides too so this size is decent enough).
I really like it! One of my must-order when I come here.
Price: S$5++/bowl
Xiao Long Baos (小笼包s)! Skin was thin and the minced meat was marinated nicely. One minus point for me was I prefer my Xiao Long Baos with more soup stock in them, so I thought these didn’t have enough.
Price: S$7++/7pcs
Lastly, one of my favourite Pan-fried Dumplings (锅贴) which I’ve tried so far. 1st time I see these dumplings that came with ‘open ends’. Marinated and pan-fried to perfection!
Price: S$8++/10pcs
Special Appearance:
Tried this Red Bean Pancake (红豆饼) dessert during my 1st visit to Jing Hua. Super yums! Plus they only prepare upon ordering, hence you can be sure it’ll be piping hot when it’s delivered to you.
Price: S$10
Doing up this post’s making me so hungry now. Please excuse me while I go hunt for food.
Till next time! Ciao!
Jing Hua Restaurant
Outlet 1
21 Neil Road, Singapore 088814
Tel: +65 6221-3060
Hours: Thursdays to Tuesdays 1130am-3pm; 530pm-930pm / Closed on Wednesdays
So, I’ve officially joined the gang of big 3-0s 2 days back. Many thoughts going through my mind as I crossed the line into this phase of my life.
The past couple of years hadn’t been easy. Shitty things happen when I least expected. People come and go. Lessons learned. I try again and again. And I see things/people more clearly now. I’ve grown to know better, what/who matters and what/who doesn’t. Well, how many 30 years will we have in our life right?
I’m blessed and thankful to have a small group of people who stood by me and love me for who I am, who trust and don’t judge me. (Of ‘cos it’ll be even better if a ‘boyfriend’ is added to this small group too haha..)
Here’s how fortunate I am during this ‘transition’ period. (Warning: pictures of gorgeous babes and hunks and prezzies coming up!)
Now now, kindly excuse me while I go make more wishes.
Last week, I was invited by Paradise Group to a sponsored food tasting session at their new kid on the block, Paradise Teochew Restaurant (潮樂軒), located at the Chinese Swimming Club. With this, Paradise Group aims to extend deeper into its roots of being the experts in Chinese cuisine.
Teochew cuisine is famed for its deft handling of seafood and poultry, particularly in bringing out the natural taste of the fresh ingredients used. It is also known for being a celebrated source of healthy and light dishes, being light-handed on the seasonings and with minimal use of oil.
I was delighted when checking out their extensive menu of over a hundred dishes of Teochew style signatures, from appetisers and braised specialties to a full line-up of seafood, meat and poultries, and even coupled with an array of dim sum offerings. Diners will be sooo spoilt for choice!
After deciding on my choice of dishes, I sat back and allow myself to soak in the happy atmosphere of the spacious and brightly lit restaurant. At the same time, nibbling on the peanuts side dish as well as having a Glutinous Rice Tea to help revv up my system before the awesome meal.
Our appetiser was the Braised Trio Combination in Teochew Style (潮式卤味三拼盘).
Price: $22 for small / $33 for medium / $44 for large.
Consisting of Braised Duck Meat, Braised Octopus and Braised Pork Belly, couple with Braised Beancurd at the bottom too. The meat was braised so nicely and I actually finished them together with the skin and fats (which usually I’ll pick them out and just eat the meat parts). It’s my first time eating octopus braised in this way too!
Next up for our Main No. 1, we had the Sautéed Pomfret Fillet with Tomato and Salted Vegetables (咸菜番茄煮鲳鱼件).
Price: $28 for small / $42 for medium / $56 for large
The tomato soup base was rather refreshing when coupled with salted vegetables and onions. The pomfret used was really fresh too!
For our Main No. 2, we went for Stewed Pork Ribs with Bitter Gourd and Cucumber in Casserole (黄瓜凉瓜排骨煲).
Price: $18 for small / $27 for medium / $36 for large
Warning: This dish is for bitter gourd lovers only.
The soup tasted really nourishing, with the bitter gourd aftertaste lingering in your throat for awhile after you swallowed it. But it made me wanna keep sinking my spoon into the casserole for more. The pork ribs soaked in all the goodness from the soup, though I was wishing the meat can be a ‘lil more tender.
Next up was our vegetable choice of Braised Mustard Green with Shredded Conpoy and Dried Shrimps (瑶柱虾籽大芥菜).
Price: $18 for small / $27 for medium / $36 for large
Frankly speaking, this was my first time trying mustard green, without any prior knowledge of how this vegetable was going to taste like. I have to say, this dish made me feel really healthy and for consuming my daily intake of 2 portions of greens. This crunchy vegetable has an aftertaste similar to that of bitter gourd, but with an even rawer taste. If you are not a fan of mustard green, do still have a taste of the clear and sweet stock base.
I can never do without rice for a day, and being a fried rice lover, I’ll definitely not miss out on Fried Rice wih Yam in Teochew Style (潮式芋头炒饭).
Price: $14 for small / $21 for medium / $28 for large
Generous portion of various ingredients like prawns and yam in this fried rice! The small size can actually serve 2-3 pax, but it’s so yummy I think I can have the whole plate to myself.
Every meal has to end with a dessert, hence we chose a very Teochew style dessert of Crispy Pumpkin, Yam and Sweet Potato Strips (金银三宝烙) which we haven’t tried before.
Price: $12 (one size)
Eat it while it’s hot! This dessert was sooo addictive, couple with the peanut bits sprinkled on top. Even though I was already very full from the previous dishes, I simply cannot not have more than one serving of this. Highly recommended!!
With a sweet ending to this food tasting session, the overall experience was really pleasant and comforting (to our satisfied tummies). The PR Manager of this restaurant, Leon Teh, had been really helpful and attentive to all our needs, patiently introducing and explaining to us about each dish that we ordered.
Although this place is a ‘lil far off for me since I stay in the North (Chinese Swimming Club is located near Parkway Parade), I’d loved to bring my family here one day for them to try the lovely and healthy dishes, and for me to give their a dim sum a go too.
Thanks again to the Paradise Group for this experience!
I hope you guys can go try it out too!! ^_^
Ola!
So, having been missing from this scene for quite awhile, I’m back now to bring you saliva-inducing snippets from my recent food tasting session at one of the establishments under the belt of Paradise Group.
Taste Paradise (味之楼) opened its doors in 2006 as a cozy and intimate restaurant in Chinatown. With good reviews and at the encouragement of many satisfied customers, the restaurant was relocated to ION Orchard in 2009 to serve diners in a grand and majestic ambience, at a more convenient location.
Marking 9 years of establishment with tens of thousands of satisfied diners, Taste Paradise embarks on a new journey of providing an exceptional dining experience that engages all senses with a new menu, refurbished restaurant interior and the usual excellence in service. As Paradise Group’s Brand Ambassador, I was really elated to be invited to this food tasting session for its new menu launched recently, showcasing more Cantonese delicacies and refreshing takes on modern Chinese dishes. Our sumptuous 7-course meal kicked off with Crisp-fried Soft Shell Crab (肉松软壳蟹) tossed with Pork Floss for our appetiser. (S$15.80 per serving) As the name states, the soft shell crab was crisply fried well, and coupling with pork floss was a match-make in heaven.
Our starter was a Combination of Pan-seared Foie Gras, Wasabi Mayonnaise Prawn and Sliced Peking Duck. (味之楼经典三品 — 煎鹅肝，芥末奶滋虾，北京片皮鸭) (S$22 per serving) We were advised by our friendly server Vincent Lee, who also happens to be the supervisor of this Taste Paradise outlet, on the sequence in tasting this dish for the utmost experience. So we had to start off with the foie gras, which literally melted in our mouths. I was never a foie gras person, but I finished this in record timing. Next would be the peking duck skin, which was crispy and yet with some juicy fats to add to the taste. Followed by the succulent prawn, in which matching with wasabi mayonnaise never goes wrong. Lastly, eating the chunky watermelon piece which helped to prep our palette for the dish to come. For the soup, we decided to go for the Double-boiled Whole Yellow Melon Soup with Assorted Seafood and Diced Mushrooms (海鲜炖金盅), as I’m not a fan of shark’s fin. (S$18 per serving) Having boiled the melon as a whole for hours with generous amount of ingredients (lots of dried and fresh scallops, fish maw, crab meat, diced mushrooms and duck meat), the soup tasted heavenly. And when we scooped the soup up the long melon ‘passageway’, some bits of soft melon flesh were scraped off onto our spoons too, adding even more melon taste to the whole experience.
Up next! Pan-seared Kurobuta Pork with “Dang Gui” Sauce (当归黑豚肉) for our meat option. (S$22 per serving) This dish was SO. GOOD. The pork fillet was really tender with bits of fats in between, and the “dang gui” sauce was an interesting and refreshing twist. Something which I hadn’t tasted before elsewhere. *thumbs up*
Our 5th course was Crisp-fried Edamame Tofu with White Truffle and Mushroom Sauce (白松露翡翠碧玉), because I love truffle be it white or black. *cues Michael Jackson’s song “Black or White”* (S$8 per serving) It didn’t disappoint me! The white truffle taste was strong enough yet not overpowering, and went really well with the crispy-on-the-outside-soft-on-the-inside edamame tofu. I can have 2 to 3 servings of this at one go.
Because I really love truffle, I chose for my main dish to be Stir-fried Angel Hair Pasta with Black Truffle Sauce with Assorted Seafood (黑松露海鲜天使面) (S$12 per serving) Lovely truffle smell whiffed past my nose, and its taste filled up my whole mouth when I tasted the pasta. Plus I’m more of a seafood than meat person, hence I was happy to see chunks of fresh scallops and prawns in this dish as well (as with all the previous dishes with seafood too).
Sadly, we’ve come to the last course of this sumptuous meal for the day. To end on an sweeter note, we chose 2 different types of desserts to try out.
Warm Double-boiled Hashima with American Ginseng and Red Dates (温泡参红枣炖雪蛤). (S$12.80 per serving) Coupled with a generous portion of hashima, I can already feel the collagen taking their spot under my face skin after consuming it.
Combination of Chilled Mango Puree, Black Glutinous Rice with Ice Cream and Pumpkin Pastry (甜品三品 — 杨枝甘露，黑糯米伴雪糕，南瓜饼). (S$10.80 per serving) One scoop of the refreshing mango puree, one bite of the chewy pumpkin pastry, then one small spoonful of the black glutinous rice with coconut ice cream. More than perfect ending! So satisfying! *smack lips*
Next time when you are having a headache on where to bring your family and friends for celebrations and gatherings, why not go to Taste Paradise and check out their exciting new menu! I guarantee you will not be disappointed! *wide grin*
Couple of days back, Ving had the honor to be invited to a food tasting session at Paradise Inn at Marina Square.
Started 7 years ago, Paradise Inn is the third culinary concept initiated by Paradise Group and is currently the brand with the most number of outlets island-wide. As her brand tagline suggests, Paradise Inn aims to be an all-in-one dining concept — a restaurant, tea-house, as well as dessert place. Therefore, the focus of the menu is circled around these three main areas.
Paradise Inn‘s main menu offers nostalgic and familiar home-cooked dishes that are popular among local Chinese. One can easily call these ‘comfort food’ or ‘grandma’s dishes’. Think of them as simple, heart-warming and nothing pretentious. Like how a granny would have cooked it, the quality of the ingredients used and affordability are the main concerns when these dishes are concocted. Paradise Inn’s current revamped menu’s version is already the fourth, combining the best and most popular dishes from all the past versions. So let’s check out what awesome dishes Ving and buddy be served today!!!
Starting out with some lovely drinks… Left:Floral & Herb-infused Hot Tea (S$3.80++ per person)
Our combination was Lily Flower + Forget Me Not + Dried Longan + Chrysanthemum. Benefits: Nourishes lungs. Relieves cough. Detoxifies the body and has beauty enhancing properties.
It smells and tastes light and floral, with notes from chrysanthemum at the end.
Nice to have it after a heavy meal!
Bonus for the presentation aspect, whereby it comes in a nice little teapot and kept warm with a burning candle at the bottom.
Right:Fruit-infused Ice Tea (S$4.20++ per glass)
We chose the Elderflower and Melon combination, which was very refreshing and suitable for Singapore’s hot weather!
It was gone in no time!
Before the mains were served, a strong supporting actor came into the scene… Stewed Pork Belly served with Lotus Bun, S$2.60++ per pieceI’m usually not a fan of pork belly, but gosh Paradise Inn sure knows how to do this dish well.
Having been simmered for hours, the meat is so tender with the right amount of fats melting in your mouth, coupled with the homemade sauce and sweet soft lotus bun.
My gosh. Every bite feels like heaven.
Can I have one more piece, please?!
Then came one of our main leads for the day… Traditional Double-Boiled Black Chicken Ginseng Soup, S$23.90++ per potIngredients used:
Black Chicken + Ginseng + American Ginseng + Spare Ribs + Lean Meat + Chicken + Chicken Feet
Benefits:
Nourishes lungs. Improves blood circulation. Rejuvenates the body.
Every spoonful of it oozing with goodness! It was light and very flavorful, no doubt that it had been double-boiled for hours.
Plus it doesn’t cause your mouth to have this greasy feel at all.
I can totally have at least 3 bowls of this!
Hot-Plate Tofu with Preserved ‘Cai Xin’ and Minced Pork, S$11.90++I’ve always been a fan of hot-plate tofu (a must-have for me during zi-char sessions).
Generous portion of bursting flavors, coupled with a big tofu that’s crispy on the outside but soft and silky on the inside.
I can literally consume the whole thing by myself! >.<
Sauteed French Beans with Dried Shrimps and Preserved Turnip, S$12.90++Only one word to describe this dish: CRUNCHY It was actually rather addictive to keep munching on this dish ‘cos of its crunchiness.
But of ‘cos the yumminess played a big part too!
Crisp-Fried Crystal Prawns with Salted Egg Yolk, S$18.90++One of my all-time favourite (though very sinful) dishes in Paradise restaurants.
I first tried this in Canton Paradise, and have never gotten enough of its taste.
Was so happy to find it in Paradise Inn too!!
The richness of the salted egg yolk you can never forget, couple with big prawns crisp-fried to the right degree
. Supreme Seafood Fried Rice, S$12.90++I’m super love fried rice, and this is what I would call the “Golden Fried Rice“.
Paradise Inn isn’t stingy with the ingredients at all, with chunky bits of fresh prawns and scallops.
Plus point which differentiates this from other fried rice:
They added in fish roe, which contributes to this slight crunchiness when u are chewing your rice.
Gosh…. I can eat this everyday.
The spread!! Happy and satisfied (and super full) us after the treat!! Thank you very much for the sumptuous meal, Paradise Inn!!! ^_^ *throws confetti*
Following my previous post on a tabulation of what Cycliclapse recycled in the last couple of months of 2013, we are even more motivated and decided to do up another tabulation for the 1st trimester of 2014.
WARNING: Rather long post ahead, but with many images to enjoy too.
This year, Team @ Cycliclapse is still diligently collecting and sending recyclable stuff to “Cash For Trash” on alternate, if not every, Sundays.
For the recent couple of weeks, we were caught up with work stuff and other commitments, so we weren’t able to drop the items off but yet still collecting them.
Hence they have since accumulated to a REALLY HUGE pile as compared to all our previous ones, consisting of countless aluminium cans / plastic bottles / newspapers, plus some other random pieces of old clothes and metal. Looking at the huge pile, an idea suddenly struck us.
“Let’s make a statement piece that can go viral, before sending them all for recycling.”
And so we started on our planning + execution process…….
(We hope one day this cover of TIME can become real!) After sketching some designs for the dress which we planned on making, it’s down to doing up the real thing in a week’s time. An old bra was found in the pile of old clothes, so we decided to modify it to be the top part of the dress. Every single can tab was being hand-sewn onto the bra. This pile of newspapers (and more) made up the bulk of the lower part of the dress. Big bag of aluminium cans to make up the train of the dress! Weaving using magazine papers (to cover a HP laptop box) for… …my Bottega-cum-Chanel inspired oversized clutch! We made a headpiece for each of us, including the model! After putting everything together………
TADAH!!! All the hard work has been paid off!
We are more than happy with the final result of the whole outfit!!
Thanks lots to our dear model too for wearing our creation!!!
And now to the 2nd half of the post, a tabulation of how much we’ve recycled for this 1st trimester of the year, as well as how much of our own carbon footprints we’ve reduced.
Metal (all others apart from Aluminium): 5kg
We saved 7.5kg of iron ore, 25kg of coal, 0.27kg of limestone, 0.2% of water used in production, 0.38% of energy needed to make such metals from raw material, 6.4kg of solid waste, reduction in air emission by 0.43%, and reduction of water pollution by 0.38%.
(Source: http://www.benefits-of-recycling.com/recyclingmetals/)
So in my previous post, I talked about “My Love From Another Star“, one of the 3 Korean dramas I caught recently.
Today I shall touch on the 2nd drama which just ended its run couple of weeks back.
2. Emergency Couple (急诊男女), 2014 I admit.
At first I wanted to watch this drama for one simple reason. .S.O.N.G.J.I.H.Y.O.
Hello?
She’s the dearest ACE and MONGJI in Running Man can.
How can miss her drama???
And also the cameo of her Monday Boyfriend .k.a.n.g.g.a.r.y. in Episode 6!!! Daebak max hahaha….
After I caught the trailers for this drama, I realised it could have quite an interesting and comical plot, so all the more I don’t wanna miss it!
Here’s a brief intro of it!
Main Characters… Song Ji-Hyo: as Oh Jin-Hee, a medical intern in the Emergency Room of a hospital. Previously a dietician, she met and fell in love with medical school student Oh Chang-Min, who came from a wealthy family of successful doctors. Despite his family’s strong opposition, they went ahead to get married in their early 20s and dropping from their respective courses. However their marriage life wasn’t happy and her inferiority complex deepens, as her husband’s family continues to look down on her. Jin-Hee and Chang-Min have fights very often, and eventually ended up in a divorce. 6 years later, they met again in the Emergency Room of the same hospital which they will both work together in for 3 months. Choi Jin-Hyuk: as Oh Chang-Min, a medical intern in the Emergency Room of a hospital, as well as Oh Jin-Hee’s ex-husband. He gave up his medical internship previously and began working as a pharmaceutical salesman right after marrying Jin-Hee, as his family cut him off without a cent due to their strong opposition of the marriage. After their divorce, he went to the US to continue his studies in the medical school as well as to pursue his dream of being a doctor. Meeting Jin-Hee again 6 years later in the same hospital, his initial strong resentment towards her gradually progressed into having feelings for her again. Lee Pil-Mo: as Gook Cheon-Soo, Attending Physician of the Emergency Room. He’s a no-nonsense yet very skilful doctor who is very strict on the interns (all of whom he’s in charge of leading and coaching). He initially dislikes Chang-Min for his frivolity, and thinks that Jin-Hee isn’t suitable to be a doctor. However due to various incidences later on, he changes his mind-set towards them, and subsequently develops feelings for Jin-Hee. Ex-lovers with Shim Ji-Hye, they broke up as he can’t cross his own barrier (his parents ended up in divorce) to commit to a marriage. Remains close friends with Ji-Hye throughout the years. Choi Yeo-Jin: as Shim Ji-Hye, Assistant Professor of Surgery, who came back to South Korea from the US and to be stationed in the same hospital as Gook Cheon-Soo and be his colleague for a year. Cheon-Soo’s junior and ex-lover, she gave birth to a baby girl (not Cheon-Soo’s daughter) and became a single mum while in the US. Cheon-Soo’s only confidante who knows him very well, and even encouraged him to go after Jin-Hee even though she still likes him. (Sources: http://en.wikipedia.org/wiki/Emergency_Couple / http://asianwiki.com/Emergency_Couple)
Total no. of episodes: 21 (initially 20, it was extended by one episode due to the drama’s popularity)
Gosh I love this drama so much!
Apart from the comical aspect that made me laugh alot, I like the fact that there isn’t any super-villains in it (enough of all those supermelodramas).
The actors/actresses’ chemistry with one another was really good too.
Plus Miss Mong was relived in this drama (Running Man fans will know what I mean hahaha)!!
I cried quite a bit too while watching, especially the couple of episodes when Chang-Min’s father passed away.
Gawddd….. Super tear-jerker can……..
EVERYBODY GO WATCH!!!
p.s.: Nobody after watching the drama can forget this little supporting character who’s the youngest in it. BABY GOOKIE!!!!!
HOW CAN A BABY BE SO CUTE WITH SO MUCH HAIR AND BIG EYES AND CHUBBY CHEEKS AND ADORABLE EXPRESSIONS???
You totally have to watch the drama to know what I mean.
I think even these images don’t justify enough his cuteness overload!
Choi Jin-Hyuk can’t take his arms and eyes off him! What are you waiting for??? *heehee*
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I’m usually not a fan of pork belly, but gosh Paradise Inn sure knows how to do this dish well.![2014-06-19-11-53-52_deco[1]](https://cycliclapse.com/speak/ving/files/2014/06/2014-06-19-11-53-52_deco1.jpg)
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