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Mar 2021

This bad boy

Also, I love ice cream too! But tbh I prefer chocolate. Or, well, chocolate ice cream.

Yes, all of those. :joy: fried Halloumi yum!

I LOVE chicken momo, or Nepalese dumplings. They’re so good omg

EGGPLANT! In South Indian style curries, mutabal, imam bayıldı, caviar d'aubergine, in tempura etc etc.
I really love eggplant!
Cheese too. It's my main source of animal protein so I eat a lot. I have rather eclectic preferences, I enjoy both mild and very strong ones. My favorite one is the super mild Nabulsi cheese, but I also eat a lot of stinky French blue cheeses. I also love the melting cheeses such as reblochon or raclette.

My favorites fruits are mango and fresh figs

OOOOOO what if you dipped eggplant in CHEESE?! :yum:

I love blue cheese too. I could eat just the wedge LOL

I looooove eggplant! I just made ratatouille and the way the eggplant breaks down into a delicious olive oil infused goo is just chef's kiss

Ah yes! I pack my ratatouille with eggplants. I don't care if the amount I put is not traditional :grin:
Other veggies are just here to make the eggplant shine as far as I'm concerned :laughing:

I will never say no to any noodle dish.

Instant noddles? Don't mind if I do.
Stirfried noodles? yes please.
Phở? That's a gimme
Ramen? 10/10

Just anything in that general direction will get my mouth watering :sip:.

It's called bakso, which is a meatball with stock soup! It's really warm and tasty, good for cold days. :smile_01:

I loooooove trying different foods... and my favourite changes based on mood, weather, and so-on. But something I am always up for is marinated pork belly.

I'm also a massive sweet-tooth, and will gleefully devour almost any type of cake, chocolate, caramel, just... anything sugary.

.

Truffle Chicken at the Bennelong restaurant, Sydney Opera House.
Without exaggeration, the most incredible meal I've ever had.

Mind you, at $160 per head (for the meal, not just the dish), it's not exactly cheap

Well, you can't pay with USD in Australia....
Seriously though, a year later, I'm still raving about it.