Captured some of the breath-taking view of Singapore’s City skyline in Marina Bay Sands Hotel 57th floor.
Location: Sands Skypark Observation Deck
S$23 for adults
S$17 for children (aged between 2 – 12 years*)
Address: 1 Bayfront Avenue, Singapore 018971
Phone Number: 6688 8888
thinly sliced ripe mangoes
all purpose nestle cream
1. In a rectangular glass baking dish arrange graham crackers then set aside.
2. Mix the all purpose nestle cream and condensed milk.
3. Spread the cream and milk mixture on top of the graham crackers.
4. Spread out the thin sliced mangoes evenly on top of the cream.
5. Make another layer of graham crackers ; spread the cream and mango slices. You can do as many layers as you want.
6. Garnish top layer with mango and design it as you want.
7. Chill the mango float for 3-4 hours before serving.
1.5 inch piece of ginger
cup of water
light soy sauce
dark soy sauce
rock sugar/brown sugar
1. Cut pork belly into 1 inch pieces and place in a large pot with enough water to cover.
2. Place over high heat and bring to a boil.
3. Once the water comes to a boil, dump the pot out and wash the pork belly pieces thoroughly to remove any residue. Reserve the meat in a bowl.
4. Cut the ginger into 1/4 inch slices. Cut the green onions into 3 inch long pieces.
5. Heat up wok on medium fire, brush some oil on the bottom. Sautee the pork belly until it becomes slightly brown. Set aside.
6. Place a large clay pot or stock pot over high heat and add oil enough to saute the ginger and green onions until fragrant.
7. Add water, light sauce, dark sauce and shaoxing wine.
8. Drop in the reserved pork belly and bring to boil over high heat.
9. Once at a boil, add the sugar, star anise, and cinnamon stick and lower the heat to medium low to maintain a simmer.
10. Braise for 2-3 hours stirring occassionally.
Ready to serve.