The ultimate char siew bouquet by @char.seal to meat your partner’s expectations

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Just like you, we want the tacky, over-the-top, and overpriced flower bouquet culture to stop. Unable to survive past just a few days, fresh flower bundles are gorgeous to look at, but offer little in the practicality department. Enter this delicious-looking char siew bouquet by home-based business @char.seal on Instagram, which goes at S$109 and boasts 12 roses and 12 gloriously-glazed pieces of char siew on stick for the partner who loves both aesthetics and stuffing their faces all in the same.

A bouquet of flowers and char siew
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I’ve made a nugget bouquet for my own boyfriend at his graduation from university, but the innovation in this one remains unparalleled. Get the best of both worlds with this roses-char siew duo that’s bound to set you ahead of the Valentine’s Day game this year.

After all, everyone knows that there’s no other way to a foodie’s heart than through their palates and stomachs.

Char Siew Bouquet Poster
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Already popular for glistening, tasty char siew slices, owner of @char.seal Ashleymama runs a booming online business selling smoky, flavourful, and generously fatty char siew slices fit for even the hardest to please. Aside from delectable char siew platters, @char.seal also offers rice bowls starting from S$10.90, with a burst of toothsome flavours such as mala, truffle, wasabi, garlic, and even yuzu.

Additional sauces in the aforementioned flavours are also available at S$2 each, just in case you need to drench your meat slices for an added oomph. Go ahead, we won’t tell.

A bowl of garlic char siew don
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While they’ve sold out for the char siew bouquet, don’t let that stop you from savouring Ashleymama’s classic famed rice bowls and platters. Interested parties can sign up via the googleform here, and send the designated final amount to Ashley via paynow.

For more Valentine’s day content, check out our V-day guide on some of the best places to bring your loved one this 2021.

Price

Char.seal

Picture of Vera Leng

Vera Leng

Why do we call them toppings if they sink to the bottom?

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