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Hey there!
I’m Sandy.

An inspiring menu developer as seen on the current series of MasterChef 2020 on BBC1

MasterChef: ‘Never seen that!’John and Gregg stunned as chef commits BBC first

sandytangst

𝐂𝐚𝐭𝐜𝐡 𝐦𝐞 𝐚𝐭 𝐓𝐚𝐬𝐭𝐞 𝐨𝐟 𝐋𝐨𝐧𝐝𝐨𝐧 𝐰𝐢𝐭𝐡 𝐉𝐨𝐮𝐫𝐧𝐞𝐲 𝐭𝐨 𝐭𝐡𝐞 𝐖𝐞𝐬𝐭! 𝗣𝗟𝗨𝗦 𝗧𝗜𝗖𝗞𝗘𝗧𝗦 𝗚𝗜𝗩𝗘𝗔𝗪𝗔𝗬 🎉

Hiya! I'm super thrilled to announce that I will be running the food chalet of Journey to the West @journey.to.the.west.uk this upcoming month at @tasteoflondon ! From the 15th-19th June, we will be giving out dumplings for you to try out so don't be shy and come say hi if you are around 🥰 It's a first for the company so I'm super excited to meet everyone 🤩

As a small token of appreciation, I have reserved a pair of tickets for you guys to join us for the day! 🎉

To enter the ticket draw, you will need to:

1. Follow @journey.to.the.west.uk and me @sandytangst
2. Tag a friend in each comment. Max. 5 entries for each account.

End on 29th May 2022 midnight, the lucky winner will be announced the next day. Look out for my DMs!

Weekend trip to @denbies_wine_estate and @alburyvi

Weekend trip to @denbies_wine_estate and @alburyvineyard. Lots of wine! 🍷 Very happy Sandy 🤗

One of my recent favourite eats –
𝐎𝐱𝐞𝐲𝐞, 𝐕𝐚𝐮𝐱𝐡𝐚𝐥𝐥 by @svenhansonchef

Me and my friends found ourselves at the foot of the Embassy Gardens on a clement Wednesday night. Yes – that’s where the heated swimming pool in the sky you must have seen on Instagram.

While waiting for our lost friend to find her way there, mini-snacks were served to us including Cornish yarg churros with Moorhayes cheddar dip.

Before entering the main dining space, the ingredients for the night were presented to us in a still-life style arrangement. (it’s always nice to know the source of the ingredients and what they look like 👏)

You could probably tell this place is a big advocate of English sparkling by seeing their Hambledon and Nyetimer collection at the bar area, so I opted-in for the short wine pairing. Despite my distaste of English sparkling, I knew that was a right choice when they paired my favourite dish Donabe with a dark-chocolaty porter from London.

The dish consisted of Charleston gold rice from South Carolina, a species that has only been recently brought back to commercial cultivation, steamed in sake alongside with peas and smoked eel, served with a chargrilled swede consumme. The creaminess from the rice, sweetness from the peas, earthy tones from the eels and the smokiness from the consommé came together beautifully, and all washed down by the porter.

A sweet tooth like myself was extremely pleased with the mignardise made by @kaeshibata_ and @cartografiechocolate at the end. I think I got this Christmas’s chocolate sourcing sorted 😊

#londonfood

Next week will mark my first year living in London

Next week will mark my first year living in London! 😊
Whilst I met new friends and rekindled with the old ones, we shared new experiences together. I was truly grateful for how our relationships have fostered. They show me the love and support when things have been tough.

And this is my way to show mine 🥰:
- Pao de queijo, charcuterie
- Maldon oysters
- Peixinhos da Horta (green beans tempura)
- King scallops in parsley butter
- Lulas Recheadas (stuffed squid) with Saffron rice
- Batata cake with olive ice cream

Photo credit: @arieldailylife @elyse_li

#dinnerparty

Throwback to my Lisbon trip last month! I had the

Throwback to my Lisbon trip last month!

I had the pleasure to visit Feitoria @restaurantefeitoria 🌟 located on the banks of the River Tagus, nestled between the historic Tower of Belém and the Discoveries Monument.

Chef João Rodrigue @jmgrodrigues nods his hat towards the great Portuguese explorers of the past as he takes diners on a journey across land and sea.

Exotic spices from far-flung places combine with traditional Portuguese ingredients and flavours on the short tasting and à la carte menus. An extensive wine list is expertly paired with dishes like sheep's butter and chives, and Arouquesa beef, pigeons, seasonal mushrooms and truffles.

Hope everyone had a lovely Christmas time and reco

Hope everyone had a lovely Christmas time and recovering well from the food coma yesterday! 🎄❤️

Ps I completely forgot about my pigs and blankets in the fridge, guess we can have them with the bubble and squeak later...

#xmas #roastdinner #christmas2021

𝐕𝐞𝐧𝐢𝐬𝐨𝐧 𝐂𝐨𝐜𝐨𝐚

𝐕𝐞𝐧𝐢𝐬𝐨𝐧 𝐂𝐨𝐜𝐨𝐚 𝐖𝐨𝐧𝐭𝐨𝐧𝐬, 𝐒𝐚𝐥𝐭𝐞𝐝 𝐃𝐮𝐜𝐤 𝐄𝐠𝐠 𝐁𝐮𝐭𝐭𝐞𝐫𝐧𝐮𝐭 𝐒𝐚𝐮𝐜𝐞 🍁🍂🍂

Fourth attempt and I concluded that maybe venison (minced) is overrated, nevertheless I still like a good venison fillet. I added beef dripping, nutmeg, cinnamon and even coffee infused beef stock when emulsifying the filling mix. Still it's too lean to be a dumpling mince! Perhaps I just have this irrational obsession of having my wonton juicy. Just like I found ravioli out there sometimes being too dry, filling being too solid. Well, lessons learnt.

Salted duck egg butternut is a hit. They are destined to be Thermomix companion for life. It's creamy, sweet, a bit savoury. It smells like autumn when yellow leaves of the same colour falling off from the twigs. The bitterness from the cocoa wrappers, winter spices in the filling actually balances wonderfully with the sweetness and creaminess of the sauce.

Maybe a different type of game? Wild boar you reckon?

#dumplings #wontons #venisom #foodies #foodlover

𝐕𝐞𝐚𝐥 𝐏𝐞𝐥𝐦𝐞𝐧𝐢, 𝐓𝐨𝐦𝐚𝐭𝐨 𝐁𝐫𝐨𝐭𝐡, 𝐆𝐫𝐢𝐥𝐥𝐞𝐝 𝐒𝐩𝐫𝐢𝐧𝐠 𝐎𝐧𝐢𝐨𝐧 𝐒𝐨𝐮𝐫 𝐂𝐫𝐞𝐚𝐦

It's almost an unusual twist of how Russian pelmenis are served. The tomato broth is made from the puree I made the night before for our hotpot, along with beef stock 😂 I was thinking to filter it to make it a clear tomato consomme, only concern is the debris will be a waste, so let's park that idea away.

Needless to say the grilled spring onion adds a really nice touch to the sour cream, a scoop of that balances the acidity from the tomato broth perfectly.

#pelmeni #dumplings #food #foodies #foodlover #f52 #f52gram

Throwback to my corn-fed chicken noodle in a cream

Throwback to my corn-fed chicken noodle in a creamy coconut broth last week 🌽🥥🍜

椰子雞 - it's a dish originated in the Hainan province of China, a tropical place indeed full of palm trees and coconuts. Then, obviously the dish got popularised when it's adapted into the form of hotpot in Guangdong.

The super high level of potassium in coconut water acts perfectly as a hypotonic solution. During cooking, it helps the chicken to stay moist and I personally find it difficult to overcook chicken (even breast cuts) in this lovely broth. You only need minimal seasoning when preping the chicken, pinch of salt and pepper does the job.

#coconutchicken #hotpot #broth #chickennoodles

Sunday lunch 🌞 Lamb Chops in Rosemary Panko wi

Sunday lunch 🌞

Lamb Chops in Rosemary Panko
with a Mustard Honey sauce 🍯

#lambchops #foodies #foodblog

Seems to be the season for crab, so thought I woul

Seems to be the season for crab, so thought I would knock up one of my favs - Curry Crab.

Along with some okras in garlic, chilli sauce, sort of Sichuan style. As well as fried oyster mushrooms Typhoon style (lots of fried shallots, garlic 😋).

Paired with an ice cold bottle of beer. Very happy Sandy ☺️

Corn & Parsley & Sea Salt Ice Cream 🌽🍦 Chic

Corn & Parsley & Sea Salt Ice Cream 🌽🍦

Chicken Cornmeal Taco 🌮

Corn and Butter Crumble 🌽

Inspired by the sweetcorn choux I had last week @daterrarestaurant 🌟🌟

Just love the natural sweetness from corn, and its distinctive flavours that melts into your mouth.

#f52 #f52gram #icecrean #foodies #foodlover #dessert #freitaglover #chicken #freitager #comfortfood #foodblog #nomnom

Wonderful meal at @daterrarestaurant earlier this

Wonderful meal at @daterrarestaurant earlier this week. Walking around the hotel and the restaurant brings back the memory of my MasterChef experience. I still remembered an almost sleepless night in one of their hotel suite the night before our final cook-off. Lots of dreams and also uncertainties that we just couldn't foresee at the time.

Thank you @rafacagali @kooze and the team for taking me onto this splendid sensory journey. ❤️

Still thinking about the weekend Shanghainese feas

Still thinking about the weekend Shanghainese feast by @jason888li 🤤 with great companions who shared the same passion for food ❤️

Starter we had.... And the list shall go on 😋:

四喜五香烤麸
Shanghainese Braised Gluten, Shiitake Mushrooms, Black Ear Fungus
秘制香黄醉鸡
Chicken in Fermented Rice Brine and Goji Berries
凉拌有机木耳
Cold Dressed Organic Black Ear Fungus
桂花糯米莲藕
Lotus Root stuffed with Glutinous Rice in an Osmanthus Flower Glaze
南京盐水卤鸭
Nanjing Brined Duck

Main dishes:
梦上海生煎馒头
Meng Shanghai Shengjian Baos
咸蛋黄烧卖
Salted Duck Egg Siu Mai garnished with Black Truffle
豆腐三文鱼汤
Tofu Salmon Soup
红烧大排煮卤蛋
Red Braised Pork and Egg
酸菜鱼
Fish in Pickled Greens with Bean Sprouts
毛豆炒花蟹
Stir Fried Blue Crab with Edamame Beans
松江有机白米饭
Songjiang Organic White Rice

Dessert:
养生莲心红豆沙
Red Bean Sweet Soup, Lotus Seeds

My heart stays with you, just not my mooncakes thi

My heart stays with you, just not my mooncakes this festival... But perhaps something else?

@journey.to.the.west.uk

Cardamom, Pistachio, Rose Water Gelato [no churn]

Cardamom, Pistachio, Rose Water Gelato [no churn]

To the almost over English summer 🌹☔ Inspired by the gelato I had at @cookingwithmarla, she served it with pink peppercorn shortbread as well...it was a delightful treat

Shrimp Paste Fried Chicken Lollipop with Butter Pa

Shrimp Paste Fried Chicken Lollipop with Butter Parsnip Puree, Fried Shallots
蝦醬雞 | 歐防風蘿蔔泥｜炸蔥頭

Origin: Singapore & Malaysia (if someone can tell me where about exactly much appreciated), parsnips obviously from the UK!

Hmm shrimp paste. Something I loved but worried that if I cook full on with it, the neighbours might call the police thinking that someone dig out a corpse. Literally it is soooo fermented that the smell can be off putting for many. With that being said, it becomes a lot more subtle after cooking. I marinated the deboned wings with shrimp paste, ground coriander, ground turmeric and ground black pepper overnight. Deep fried it with a chili flour coat on, taste bomb👌💥

Blossom Beef in Chicken Consomme 福建牛肉羹

Blossom Beef in Chicken Consomme 福建牛肉羹

Origin: Fujian, China

As ordinary as it seems, this is another interesting technique to prepare beef apart from 'velveting' , by mixing the meat cutlets with lye water (sodium hydroxide) and a mixture of tapioca flour plus water. This gives you a very tender and bouncy texture of beef. Lye water basically breaks down the muscle tissue, while the excessive mixing with tapioca flour (I used my kitchenaid at low speed for 15 minutes) which acts like a roux glue the tissue back together again.

Throw back to couple weeks ago, preparing a tastin

ᴡʜᴏ ᴅᴏᴇꜱɴ'ᴛ ʟɪᴋᴇ ʙᴜʙʙʟ

ᴡʜᴏ ᴅᴏᴇꜱɴ'ᴛ ʟɪᴋᴇ ʙᴜʙʙʟᴇ ᴛᴇᴀ?✨
Earlier this week, I was invited to @mooboo_uk 's newly open store at Knightsbridge, London! 🇬🇧 [pr invite]

I tried out one of their specials - Creme Brulee with tapioca and Matcha with jelly ball. Speaking of toppings, my rule of thumb is always pairing fruity toppings with fruit based tea and tapioca/pudding with milk based tea. Just ask for the staff's recommendation if you're not sure!

Not London based? They also have 40 stores around the UK nationwide, just check out their website to find the nearest one to you if you would love to try them out 😉

#bubbletea #london #drinks

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