![]() ![]() There are four main groups in the tongue. ![]() Scoop Piercing ComplicationsĪssuming your piercing goes well with no complications during the piercing process, there are even more issues that can arise after. Piercing professionals will definitely know the anatomy of your tongue and should never do a scoop piercing. When getting a scoop piercing the piercer may easily slide through the most important veins of your tongue. If you do puncture the artery, you could have massive oral bleeding, possibly causing choking and potentially surgery to repair the damage. It is a much higher risk of puncturing them when a piercer is blindly piercing through the tongue. When you are going horizontally, you can not see the arteries or veins. In a traditional tongue piercing, you can see the lingual artery by looking under the tongue. A Snake-Eye Piercing is a piercing that goes horizontally through the tip of your tongue. What is a scoop piercing?Ī scoop piercing is a surface piercing going horizontal on the top of your tongue. I am not an expert in the human body’s anatomy, but I will do my best to be as accurate as possible from the knowledge I have from the extensive research I have done. They are both essentially the same piercing just in different placements on the tongue, and they have very similar complications. Instagram: Follow us on Instagram for more food gems.A Scoop piercing and a Snake-Eye piercing are two oral piercings that you should never consider. G-032, Ground Floor, The Starling, 6, Jalan SS 21/37, Damansara Utama, Petaling Jaya, Selangor It’s a fittingly satisfying way to end the meal, and all that’s left is to remember to tapau some pineapple buns home for snacking later. The egg coating around the bread is incredibly light and evenly applied, and inside lies a layer of salty, creamy peanut butter, which, when eaten with the honey, makes for a salty, sweet and sticky finish to your meal. To wrap things up, I couldn’t pass up on the French toast with peanut butter and honey (RM9.80). ![]() You can't miss it when you walk by: everything from the walls, and the floor to the glow emitted by the pineapple buns are a sight for sore eyes in a mall. There’s enough wok hei in the dish, each bit of hor fun slides effortlessly into your mouth, and the beef is really tender to boot. The Hong Kong fried hor fun with beef slices (RM19.80) may look simple but is executed really well. It’s got a pleasant heat to it and is truly satisfying over white rice. Taste-wise it is very much reminiscent of Japanese curry, but not quite as sweet, which probably comes from the similar application of curry powder (which can be traced back to British colonial rule but that’s another story). Velvety, tender slices of lean pork are bathed in classic Cantonese-style porridge, which is silky smooth, as it should be.Īnyone who knows me knows the enemies-to-lovers-esque arc in my relationship with porridge and can wholeheartedly vouch for this version.Īnother classic done well here is the beef brisket curry (RM23.80 with rice). A simple classic executed to perfection, the fried 'hor fun' with beef slices make for a great lunchtime option.įor something a bit more substantial, there is the century egg and pork porridge (RM12.80). ![]()
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