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Canapé Bistro - Rajagiriya

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12 days ago

Photo by Canapé Bistro - Rajagiriya on October 05, 2026. May be an image of roe and text.

Photo by Canapé Bistro - Rajagiriya on October 05, 2026. May be an image of poached egg, egg yolk, boiled egg and text.

Photo by Canapé Bistro - Rajagiriya on October 05, 2026. May be an image of smoked salmon, banana, fruit salad, strawberry, placemat, fruitcake and text.

Photo by Canapé Bistro - Rajagiriya on October 05, 2026. May be an image of poached egg, egg yolk, potpie, scotch egg, hollandaise, croissant, escargot and text.

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Posted On: October 5th 2026, 11:26 am

It’s all in the texture. Crisp edges, creamy centres, fresh layers and colourful plates.

#canapé #BistroVibes #rajagiriya

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Not our night yesterday, but we keep our heads up. Thanks for the support 🩵

Let’s hear it 🫣

This K9 just helped uncover a huge narcotics haul — and judging by that face, he seems pretty proud of the job he did. 🐕🚔

Drug detection dogs are specially trained to recognize certain scents and alert their handlers when they locate them. With an incredible sense of smell, they can detect odors hidden inside vehicles, packages, luggage and other places that might be difficult for humans to search.

For the dog, though, it’s essentially a game. Find the target, alert the handler and earn a reward — whether that’s praise, playtime or a favorite toy.

So while officers deal with everything that was seized, their four-legged partner might just be thinking about one thing: mission accomplished… now where’s my toy? 😂

RICE CONGEE USING A ROTISSERIE CHICKEN (CHAO GA)

INGREDIENTS
1 rotisserie chicken
1 onion, peeled
4 to 5 slices ginger (about ⅛-inch thick)
8 cups water
1½ cups white rice, rinsed (I used jasmine rice)

FOR SEASONING
Fish sauce
Chicken bouillon
Salt
Sugar

FOR SERVING
Chopped cilantro
Chopped scallions
Fried shallots
Julienned ginger
Black pepper
Instructions

1. Shred all of the meat from the rotisserie chicken and set aside. Place the chicken bones, carcass, and skin into a large pot along with the onion, ginger slices, and water. Bring to a boil, then reduce the heat to a simmer. Simmer for 30 to 45 minutes to create a simple chicken stock.

2. Remove and discard the bones, onion, and ginger, leaving only the broth in the pot.

3. Add the rinsed rice to the broth. Simmer for 45 to 60 minutes, or until the congee reaches your desired consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

4. Season to taste with fish sauce, chicken bouillon, salt, and/or sugar.

5. Add half of the shredded chicken into rice congee (save other half for chicken salad) Garnish with scallions, cilantro, fried shallots, julienned ginger, black pepper, and any other toppings you enjoy.

NOTE
For a thicker congee, simmer longer.
For a thinner consistency, add more water or broth as needed.
Adjust the seasonings to your taste preference.

Last Night 🌙
.
#GalaDinner #WatchArtGrandExhibition
@patekphilippe @hausmann1794
#invited