©
Camemberu: Chicken Winglets - TSC Style
©
Camemberu: Salt-and-pepper fried chicken with mint leaves
©
Camemberu: Stuffed pork loin/belly with crackling skin
©
Camemberu: Cheese-mushroom prata
©
Camemberu: Calamari - fried
©
Camemberu: Seared briefly on each side to seal in the juice, inside still tender
©
Camemberu: Carrot cake with XO sauce and beansprouts
©
Camemberu: The mussels (fleshwise) are small but fresh, tender and sweet
©
Camemberu: Myojo Ramen Char Mee, Dry and Spicy!
©
Camemberu: The Chap - mixed innards, tofu, fishcake, egg and delicious gravy
©
Camemberu: Homemade Springroll stall at Marine Parade Central Food Centre
©
Camemberu: Mushroom Pepper Fry - sauteed mushrooms with pepper and onions
©
Camemberu: Cheese naan
©
Camemberu: Erachi Ularthiyathu - tender mutton roasted with garam masala and diced coconut
©
Camemberu: Satay (Warong Sudi Mampir)
©
Camemberu: Satay (Warong Sudi Mampir)
©
Camemberu: Sayori (half-beak), a seasonal item
©
Camemberu: Aburi Hotate (Seared Scallop) with dash of lemon
©
Camemberu: Mango Pudding
©
Camemberu: Aburi Unagi and Shake
©
Camemberu: Aburi Shake (Seared Salmon)
©
Camemberu: Texas Burger
©
Camemberu: Rojak closeup
©
Camemberu: Steamboat Spread
©
Camemberu: California Maki
©
Camemberu: Char Kway Teow
©
Camemberu: Wok-fried beef cubes with sweet and sour sauce Cantonese-style
©
Camemberu: Hong Kong style roast duck
©
Camemberu: Crispy wasabi-aioli prawns topped with fresh mango
©
Camemberu: Crunchy!