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Because I celebrate the strict modernism approach in creating a statement minimalist space, and adore the honesty that reflects the quality of materials chosen - classy as it is. The new Celine store in Pavilion is all about the fine embodiment of the New Brutalist architecture philosophy. House goal that is ♥️
@celine
#Celine
#CelineatPavilionKL
Shoot credit:
Videography: @new_storyboards_production
Creative direction/styling : @moogscd
HMU: @ckayliow @shiyojoo @kevin_lee0927
❤ Vừa Sang vừa Gọn Dáng!
- Chất liệu taffa cao cấp, đứng form. Đẹp mê ly.
🌺 Giá chỉ 345k
(.) em tư vấn trong 5s luôn ạ!
----------------------------
▪️Online Store:
👉 Website: www.mtshop.com.vn / www.sithoitrangthietke.com
👉 Hotline: 091 919 01 66 hoặc 09 19 97 90 77
▪️Danh sách cửa hàng:
👉 412/12 Lũy Bán Bích, Hòa Thạnh, Tân Phú
❤ Both classy and compact!
- High quality taffa material, standing in form. So beautiful.
🌺 Price only 345 k
(. ) I will consult in 5 seconds!
----------------------------
▪️Online Store:
👉 Website: www.mtshop.com.vn / www.sithoitrangthietke.com
👉 Hotline: 091 66 919 01 or 09 90 19 97 77
▪️ Store list:
👉 412/12 Selling spades, Hoa Thanh, Tan PhuTranslated
🔖Dịu dàng, nữ tính nhưng vẫn sang chảnh lắm nhá
(.) em tư vấn trong 5s luôn ạ!
----------------------------
▪️Online Store:
👉 Website: www.mtshop.com.vn / www.sithoitrangthietke.com
👉 Hotline: 091 919 01 66 hoặc 09 19 97 90 77
▪️Danh sách cửa hàng:
👉 412/12 Lũy Bán Bích, Hòa Thạnh, Tân Phú
🔖 Gentle, feminine but still very classy
(. ) I will consult in 5 seconds!
----------------------------
▪️Online Store:
👉 Website: www.mtshop.com.vn / www.sithoitrangthietke.com
👉 Hotline: 97 091 919 01 or 66 09 19 90 77
▪️ Store list:
👉 412/12 Sell Spades, Hoa Thanh, Tan PhuTranslated
For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.
For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.
As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.
It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!
Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909
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動画をご視聴いただきありがとうございます♡
元アパレル店員・会社員
現在はファッション関係の仕事をしている
中瀬古ゆきな（27）です♪
（身長165cm/洋服サイズS-M）
今回は【ユニクロ購入品】です✨
ポイント
✔️予算1万円
✔️6着で3コーデ
✔️全身4千円以下
高見えする組み合わせを考えてみたので
ぜひお揃いコーデしましょう♡♡
★雑誌「CLASSY.」ONLINEの
ブログと連動した企画になっています♡
https://classy-online.jp/leaders/89310/
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●目次
0:46 ランダムリブクルーネックT(半袖)
1:43 ウルトラストレッチレギンスパンツ
2:43 コーデ1
4:07 コットンノースリーブT
4:51 ワッシャーサテンスカートパンツ
5:30 コーデ2
6:33 クルーネックT(半袖)
7:12 ベルテッドリネンレーヨンワイドパンツ
8:06 コーデ3
9:21 エンディング
---
●紹介アイテム詳細
・ランダムリブクルーネックT(半袖)
https://www.uniqlo.com/jp/store/goods/428476/
・ウルトラストレッチレギンスパンツ
https://www.uniqlo.com/jp/store/goods/425345/
・コットンノースリーブT
https://www.uniqlo.com/jp/store/goods/428113/
・ワッシャーサテンスカートパンツ
https://www.uniqlo.com/jp/store/goods/426080
・クルーネックT(半袖)
https://www.uniqlo.com/jp/store/goods/424873/
・ベルテッドリネンレーヨンワイドパンツ
https://www.uniqlo.com/jp/store/goods/424932
---
●関連動画
【ZARA購入品】夏の新作8点！ALL5,000円以下！オンラインショッピングしてみました
https://www.youtube.com/watch?v=EutQM...
【GU購入品】夏服。高見えするオトナのGU を厳選！全身コーデもご紹介（PART1）
https://www.youtube.com/watch?v=7fUHn...
---
●instagram
ファッションを中心にほぼ毎日更新しています♪
よかったらフォローお願いします♡
https://www.instagram.com/yuch1129/
●お問い合わせ
A_studio@acetokyo.com
#ユニクロ #購入品 #UNIQLO #全身ユニクロコーデ #プチプラコーデ #夏服 #ショッピング #CLASSY #ファッション #コーディネート
▶ ????????: ???? ????
⠀⠀https://www.facebook.com/SirAndyDark/
▶ ?????????: @????_????
⠀⠀https://www.instagram.com/Andy_Dark/
▶ ???????:
⠀⠀https://www.youtube.com/AndyDark/
▶ ?????:
⠀⠀contact@andydark.hk
⫸ ?????/ ????? ??? ??? ???????? ????????. ⫷
◤?? ??????? ??? ???? ??????.
????????? ?? ?? ???????.◢
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
唔理咩名，呢道甜品出場，的確可以令到一個飯局或派對生色不少。不過除咗傳統嘅蓮蓉餡，你又有無諗過俾啲新意，幫佢加塊菠蘿包嘅脆皮，同轉個花生醬做餡呢？快啲跟住我Andy Dark嘅片試整呢道充滿驚喜嘅甜品啦！
Whatever you want to call it, this dessert would definitely steal the limelight at any occasion. Instead of using traditional fillings such as lotus seed paste, have you thought about enhancing sago puddings with a crispy pineapple bun crust and peanut butter? Let’s get started! Watch this video now and learn how to make this charming Chinese dessert with a twist!
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
食譜
材料 ???????????
——————————
【西米布甸】
西米 Sago 1/2 Cup
牛奶 Milk 250 ml
砂糖 Sugar 75 g
牛油 Butter 20 g
蛋黃 Egg Yolks 3 pcs
粟粉 Corn Starch 30 g
雲喱拿 Vanilla 1 pc
花生醬 Peanut Butter 5-7 tbsp
【菠蘿包皮】
牛油 Butter 50 g
砂糖 Sugar 50 g
蛋黃 Egg Yolks 1 pc
臭粉 Ammonia 1/4 tsp
泡打粉 Baking Powder 1/4 tsp
低筋麵粉 Cake Flour 100 g
做法 ??????
——————————
1. 首先滾水煮西米，中大火煮20至30分鐘至完全透明。
2. 在一個鍋內，先將牛奶，一半的砂糖和牛油一起煮滾。
3. 同時在另一個碗中加入糖和蛋黃，將它們拌勻至淡黃色，再加入粟粉攪拌。
4.當奶燒滾後，便加入蛋漿，一邊攪拌一邊加入。再將西米倒進蛋漿，倒入另一個鍋開火慢慢整成稠身。
5. 先薄薄鋪一層在一個可以放進焗爐的盤子，再放上花生醬，用匙羹壓平，再加入漿遮蓋，把表面抹平便可。
6. 再做菠蘿包皮。先將牛油和糖攪勻，加入蛋黃拌勻 ，低筋麵粉、臭粉和泡打粉拌勻。放進雪櫃冷凍至少一小時。
7. 一小時後，將壓平的菠蘿包皮放在西米布甸上，掃蛋漿在皮上，攝氏200度焗約25分鐘便成！
1. Cook the sago in a pot of boiling water in mid-high heat for 20-30 minutes until they are all transparent.
2. Pour in the milk, half of the sugar and butter into a pot, and bring them to a boil.
3. Mix the sugar and yolks together in a bowl. When the sugar is dissolved, add the corn starch and mix well.
4. When the milk is boiling, pour it into the egg mixture right the way while keep stirring it. Then add the sago into the egg mixture. Pour everything back into a pot and cook over low heat until thicken.
5. Put a thin layer of pudding onto a bakeable-ware. Put the peanut butter in the middle and flatten it. Cover the filling with more pudding. Smoothen the surface and let it cool.
6. Make the pineapple bun crust. Mix the butter and sugar together. Add the yolk and mix well. Add the ammonia, baking powder and cake flour incorporate everything. Store in the fridge for at least an hour.
7. After one hour, flatten the dough and place it over the pudding. Egg wash the top and bake it at 200C for 25 minutes. Done!
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
??? ????????:
#西米焗布甸
#花生醬
#SagoPudding
#AndyDark
#MadeByAndyDark
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