Sighzeriya

[AhMeng]

Netizen Creates '@Sighzeriya' On Instagram With Savage Reviews Of Saizeriya Restaurant

Image: Capitaland.com, Instagram (@sighzeriya)

Lest you’re a CRA (Crazy RICH Asian), or halal, chances are… you probably visited Saizeriya at least once before.

Image: Capitaland.com

Why, the Muslims wonder. Well, here’s the thing: Essentially a Japanese restaurant chain that serves a variety of Italian fusion food, Saizeriya possesses one single trait that appeals enormously to potential consumers:
Their value-for-money delicacies.

And should you for some unforgivable reason doubt my words, just check out their expansive menu:

Image: Saizeriya

Sumptuous pasta at just $5.90?
Preposterous, simply preposterous.
And to really drive my point home, here’s a look at their lunch sets.

Image: Yelp.com.sg
Value-for-money? Definitely.

But Of Course, Nothing’s Perfect

And Saizeriya’s no different.
Despite boasting prices that would make any consumer squeal in pleasure, their food’s admittedly quite…
Quite…
Quite…

You know what; I’m just gonna let @Sighseriya do all the talking. After all…
They’re essentially voicing out what everyone’s secretly thinking.

Meet @Sighseriya, The Instagram Review Account

Essentially an Instagram account dedicated to the Japanese restaurant chain, @Sighseriya promises one thing:

No-holds-barred reviews of the food.
And to really drive that notion home, their introduction reads as follows:
“If u think ur painfully mediocre, just remind urself that saizeriya exists
**DISCLAIMER** I am actually saizeriya’s biggest fan
value for food”
Yeah, it’s serious alright.
Here, take a look at some of the more scathing reviews to have existed on this plane of reality:
Lest you haven’t gotten it, they’re honest in their reviews.
Like brutally honest.
“5/10 but could be at least an 8/10 if ur piss drunk and it’s 3 am”
Sounds like one of those chicks or dicks you meet in a club, honestly.

A review platform that takes three primary categories into account, Sighzeriya gauges each category with the most unbiased attitude, and casually rates them on a scale of 1-10.

And despite posting rather infrequently, the account has still managed to amass a total follower count of 1,389 (to date).

Not too shabby. Not too shabby at all.

But to be fair, some reviews do come off as golden.

Like this one, for example.

Though even then, the caption’s no less scathing. True @Sighseriya style, I guess.
Note: Two months ago, the account scrapped the three review categories in favour of a single paragraph that summarises how they feel about the dish in question. If that isn’t giving up on the restaurant chain itself, I don’t know what is.

But hey, I think we’ve all known it for a while.

Nobody just wanna say anything, you know? Cos value for money. Which the account was insistent on repeating, every single post.

Cos it’s just that affordable.

Anyways, you can click on this link to access the Instagram account in question. And who knows; the next time you head to Saizeriya…

You’ll have a much better understanding of what to get, and what NOT to get.

 

[AhMeng]

Never eaten there before...that bad meh? Lol

 

[laksaboy]

It's a low SES Jap style Italian-western food restaurant. Those dumbass millennials should keep their expectations modest and stop bitching about it online.

 

[glockman]

Too atas for me. I am a hawker center and coffee shop person.

 

[rushifa666]

Cheapo goes saizeriya then complain. Typical pigfuck

 

[eatshitndie]

will try their mushroom spinach cream pasta selling for $6.9.

 

[nayr69sg]

Cheapo goes saizeriya then complain. Typical pigfuck

Typical sinkie.

 

[Froggy]

If it doesn’t serve this I won’t even go

 

[Valium]

$6 pasta they want authentic Italian taste? Go let dog fuck and lick @ginfreely's CB.. in either order is fine.

 

[eatshitndie]

If it doesn’t serve this I won’t even go

View attachment 64510

don't need authentic ingredients. can bring longkang along, and everything else doesn't matter.

 

[garlic]

I still prefer my unpretentious $2 fishball noodles..

 

[zhihau]

I still prefer my unpretentious $2 fishball noodles..

Bro, where? share the lobang. Geylang Bahru market? Beo Crescent market?

 

[knowwhatyouwantinlife]

This is a cheap budget family restaurant that offers spaghetti bolognese at $3.90 a plate and hamburger steak at $7.90...other than sometimes wondering how they are selling their products so cheap, they serve their purpose of filling a family's stomach...

 

[syed putra]

Lala spaghetti looks good.
How come its halal and served grilled pork? Tgh pig converted before slaughter?

 

[Hypocrite-The]

Lala spaghetti looks good.
How come its halal and served grilled pork? Tgh pig converted before slaughter?

Why can't pigs be halal? Are they all God's creations?

 

[knowwhatyouwantinlife]

Royal host jp
100g 2,480円 ＋税
※一部店舗は2,530円 ＋税225g 3,480円 ＋税
※一部店舗は3,530円 ＋税

 

[50000]

If it doesn’t serve this I won’t even go

looks good...ctc and dmg please...

 

[Scrooball (clone)]

These ppl talk cock la.

Want cheap but good food? Cook themselves la!

 

[knowwhatyouwantinlife]

Top Navigation
Explore
Food & Wine

1. HOME
2. HOW TO
3. 16 French Recipes Every Beginner Cook Should Master

16 French Recipes Every Beginner Cook Should Master

By Nina Friend
February 01, 2019

FOOD & WINE
Though French cuisine often comes with a side of “that’s-too-difficult-to-make-at-home,” the basic methods — building a sauce, deglazing, braising, poaching — are quite simple and will carry you far. In fact, as F&W's Justin Chapple points out, “French technique has influenced how we cook at home so much, that you probably already know more than you think.” (See: 13 Essential Tools for French Cooking). There are a ton of classic and approachable recipes out there for even the greenest cook. From aioli and bouillabaisse to clafoutis, here are the ABC’s of French cooking.

1 of 18
Beef Bourguignon

RUSS CRANDALL
There’s nothing bad about beef, butter, or wine, and the three are even better when mixed together in a stew like beef bourguignon. Although this classic dish from Burgundy takes a while to cook, don’t be put off. The techniques involved are easy to master.
GO TO RECIPE

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Roast Chicken with Herb Jus

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GO TO RECIPE

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4 of 18
Pistachio Financiers

EARL CARTER
The best thing about financiers is that the reward far outweighs the effort. These small, buttery almond cakes can be made in a pinch and stored overnight in an airtight container.
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Leeks Vinaigrette

JOHN KERNICK
Chef Paul Kahan’s leeks vinaigrette can be paired with all sorts of dishes. This particular recipe calls for a fried egg and smoked prosciutto, which complements the acidity in the vinaigrette.
GO TO RECIPE

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7 of 18
Black Olive Tapenade with Figs and Mint

DAVID MALOSH
Jacques Pépin’s tasty tapenade combines two types of olives with dried figs and mint. This goes well as a sandwich spread, a side for crudité, or a topping for crostini.
GO TO RECIPE
8 of 18
French Onion Soup with Whole Grain Cheese Toast

FOOD & WINE
Perfect for a cold night, French onion soup is surprisingly simple to make. Essentially, you cook down all of the ingredients and then the key is topping your bowl with lots and lots of cheese.
GO TO RECIPE
9 of 18
Raspberry Clafoutis

TINA RUPP
Traditionally, a clafoutis is made with cherries. Feel free to swap cherries back in or follow this easy recipe for a raspberry twist on a classic.
GO TO RECIPE

ADVERTISEMENT
10 of 18
Speedy Ratatouille with Goat Cheese

JOHNNY VALIANT
Although this ratatouille won’t take long to make, you can keep it in your fridge for several days — if there are any leftovers, that is.
GO TO RECIPE
11 of 18
Fromage Fort

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Put leftover cheese to use with these crostini-like hors d'oeuvres. Simply blend cheese, garlic, and wine until creamy, spread on toast or crackers, and eatJacques Pépin's fast toasts are the ultimate way to use leftover cheese.
GO TO RECIPE
12 of 18
Spiced Almond Tuiles

MAURA MCEVOY
Tuiles are baked wafer cookies that are often served alongside a larger dessert. Here, Barbara Lynch’s version utilizes almonds and spices like cardamom and nutmeg.
GO TO RECIPE

ADVERTISEMENT
13 of 18
Potato and Leek Soup (Vichyssoise)

MADELEINE HILL
While traditional vichyssoise is chilled, Andrew Zimmern’s version calls for serving the soup hot. Both options yield a hearty and quintessentially French dish.
GO TO RECIPE
14 of 18
Chicken Dijon

JOHNNY VALIANT
The recipe for this stew-like chicken dish comes from Melissa Clark. With crème fraîche, mustard, and tarragon, the flavors are pretty much mind-blowing.
GO TO RECIPE
15 of 18
Crepes with Creamy Caramel

ROY ZIPSTEIN
Crepes seem harder to make than they actually are, and with this recipe, you’ll master the classic French dessert in no time. To take it up a notch, make your own caramel instead of buying a jar (which is totally acceptable, too).
GO TO RECIPE

ADVERTISEMENT
16 of 18
Aioli

JOHN KERNICK
You’ll never need to buy aioli again after mastering this quick recipe for a homemade version. While classic aioli calls for garlic, oil, and sometimes egg, you can add in other seasonings for a different type of flavor. The concept of emulsification—binding two ingredients that wouldn’t naturally take to one another by whisking vigorously—is a basic technique that will take you far.
GO TO RECIPE
17 of 18
Bouillabaise

FOOD & WINE
Before you knock it for being too complicated, read through Chef Ethan Stowell’s recipe. Yes, there are a lot of ingredients in this Provençal seafood stew, but as Stowell says, "There are no real rules to this dish except to use what's fresh."
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[AhMeng]

Top Navigation
Explore
Food & Wine

1. HOME
2. HOW TO
3. 16 French Recipes Every Beginner Cook Should Master

16 French Recipes Every Beginner Cook Should Master

By Nina Friend
February 01, 2019

FOOD & WINE
Though French cuisine often comes with a side of “that’s-too-difficult-to-make-at-home,” the basic methods — building a sauce, deglazing, braising, poaching — are quite simple and will carry you far. In fact, as F&W's Justin Chapple points out, “French technique has influenced how we cook at home so much, that you probably already know more than you think.” (See: 13 Essential Tools for French Cooking). There are a ton of classic and approachable recipes out there for even the greenest cook. From aioli and bouillabaisse to clafoutis, here are the ABC’s of French cooking.

1 of 18
Beef Bourguignon

RUSS CRANDALL
There’s nothing bad about beef, butter, or wine, and the three are even better when mixed together in a stew like beef bourguignon. Although this classic dish from Burgundy takes a while to cook, don’t be put off. The techniques involved are easy to master.
GO TO RECIPE

ADVERTISEMENT

2 of 18
French Recipes Every Beginner Cook Should Master


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If you’re looking to up your game in the kitchen, classic French technique will provide you with a useful foundation no matter what you like to cook.


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3 of 18
Roast Chicken with Herb Jus

EARL CARTER
Adapted from Chef Mohammad Islam’s roast chicken at Hollywood’s Chateau Marmont, this recipe is juicy, flavorful, and a staple any home cook needs in his or her repertoire.
GO TO RECIPE

ADVERTISEMENT
4 of 18
Pistachio Financiers

EARL CARTER
The best thing about financiers is that the reward far outweighs the effort. These small, buttery almond cakes can be made in a pinch and stored overnight in an airtight container.
GO TO RECIPE

5 of 18
Steamed Mussels with Tomato-Garlic Broth

FOOD & WINE
This three-step recipe will have you whipping up steamed mussels in no time. The tomato-garlic broth is the real star here, as it’s filled with herbs like thyme and fragrant ingredients such as garlic.
GO TO RECIPE
6 of 18
Leeks Vinaigrette

JOHN KERNICK
Chef Paul Kahan’s leeks vinaigrette can be paired with all sorts of dishes. This particular recipe calls for a fried egg and smoked prosciutto, which complements the acidity in the vinaigrette.
GO TO RECIPE

ADVERTISEMENT

7 of 18
Black Olive Tapenade with Figs and Mint

DAVID MALOSH
Jacques Pépin’s tasty tapenade combines two types of olives with dried figs and mint. This goes well as a sandwich spread, a side for crudité, or a topping for crostini.
GO TO RECIPE
8 of 18
French Onion Soup with Whole Grain Cheese Toast

FOOD & WINE
Perfect for a cold night, French onion soup is surprisingly simple to make. Essentially, you cook down all of the ingredients and then the key is topping your bowl with lots and lots of cheese.
GO TO RECIPE
9 of 18
Raspberry Clafoutis

TINA RUPP
Traditionally, a clafoutis is made with cherries. Feel free to swap cherries back in or follow this easy recipe for a raspberry twist on a classic.
GO TO RECIPE

ADVERTISEMENT
10 of 18
Speedy Ratatouille with Goat Cheese

JOHNNY VALIANT
Although this ratatouille won’t take long to make, you can keep it in your fridge for several days — if there are any leftovers, that is.
GO TO RECIPE
11 of 18
Fromage Fort

MARCUS NILSSON
Put leftover cheese to use with these crostini-like hors d'oeuvres. Simply blend cheese, garlic, and wine until creamy, spread on toast or crackers, and eatJacques Pépin's fast toasts are the ultimate way to use leftover cheese.
GO TO RECIPE
12 of 18
Spiced Almond Tuiles

MAURA MCEVOY
Tuiles are baked wafer cookies that are often served alongside a larger dessert. Here, Barbara Lynch’s version utilizes almonds and spices like cardamom and nutmeg.
GO TO RECIPE

ADVERTISEMENT
13 of 18
Potato and Leek Soup (Vichyssoise)

MADELEINE HILL
While traditional vichyssoise is chilled, Andrew Zimmern’s version calls for serving the soup hot. Both options yield a hearty and quintessentially French dish.
GO TO RECIPE
14 of 18
Chicken Dijon

JOHNNY VALIANT
The recipe for this stew-like chicken dish comes from Melissa Clark. With crème fraîche, mustard, and tarragon, the flavors are pretty much mind-blowing.
GO TO RECIPE
15 of 18
Crepes with Creamy Caramel

ROY ZIPSTEIN
Crepes seem harder to make than they actually are, and with this recipe, you’ll master the classic French dessert in no time. To take it up a notch, make your own caramel instead of buying a jar (which is totally acceptable, too).
GO TO RECIPE

ADVERTISEMENT
16 of 18
Aioli

JOHN KERNICK
You’ll never need to buy aioli again after mastering this quick recipe for a homemade version. While classic aioli calls for garlic, oil, and sometimes egg, you can add in other seasonings for a different type of flavor. The concept of emulsification—binding two ingredients that wouldn’t naturally take to one another by whisking vigorously—is a basic technique that will take you far.
GO TO RECIPE
17 of 18
Bouillabaise

FOOD & WINE
Before you knock it for being too complicated, read through Chef Ethan Stowell’s recipe. Yes, there are a lot of ingredients in this Provençal seafood stew, but as Stowell says, "There are no real rules to this dish except to use what's fresh."
Looking for more? Here are 10 dishes every beginner cook should master.
READ MORE

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All Topics in How To

• HOW TO

Food & Wine
Magazines & More
Delicious Deal
12 issues for just $12

SUBSCRIBE & SAVE
Learn More

• Subscribethis link opens in a new tab
• Contact Us
• Media Kit
• Sitemap

Connect
Follow Us
Subscribe to Our Newsletter
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OTHER MEREDITH SITES
Food & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2019 Meredith Corporation. All Rights Reserved. Privacy Policy | Data Policy | Terms of Service | Ad Choices | EU Data Subject Requests


this link is to an external site that may or may not meet accessibility guidelines.

Halal?