A PASSIONATE FOODIE Instagram Stats & Analytics

A PASSIONATE FOODIE has 58.6K followers. Est. daily gain: - with an average of - posts/day. (Based on history)
Time Until	Date	Followers	Posts	Growth
Live	2025-10-16	58,570	6,868	—
Not enough data.

Date	Day	Followers	Δ	Posts	Δ
2025-10-16	Thu	58,570	-	6,868	-
Totals	-	-

Answer: Discovering & sharing good food is what I love. Also #veronicaphuaeats & pays unless stated otherwise. @apple creator #shotoniphone16promax

Answer: A PASSIONATE FOODIE has 58,570 followers on Instagram.

Answer: Engagement rate of A PASSIONATE FOODIE's Instagram Account is 0.33%.

Answer: Average likes are about 184 per Instagram post.

Answer: Average comments are about 7 per post.

Answer: Instagram Id of A PASSIONATE FOODIE is @veronicaphua.

Answer: Worth of an Instagram post on A PASSIONATE FOODIE’s profile is $2 USD - $7 USD.

Answer: A PASSIONATE FOODIE discusses Food on their Instagram.Top captions from recent popular posts:

I had saved this stall in my “to try” list for yonks since I saw zachdevours post about it a few years ago. Situated on the second level of the hawker centre at Blk. 31 Commonwealth Crescent at #02-74, #FaiKeeFishheadBeehoon which used to be in Chinatown, is known for their old-school Cantonese “zichar. Be prepared to wait if you want to try their food because there is only one gentleman doing all the cooking. I was told by his daughter triciaseraphina, who was helping out the evening of our visit, that her grandfather had started the stall in 1970. And since taking over, her dad has stayed true to cooking the same beloved Cantonese classics. The menu at Fai Kee Fishhead Beehoon may not be massive but there’s more than ample to satisfy. Different kinds of carbs seem to be their forte, so I decided we had to try at least two, alongside the other dishes I picked. In my opinion, the Seafood Horfun was perfectly fine but the Beef and Bittergourd Beehoon ($20 for a large serving for 4 pax), outshine it by a mile. Highly recommend ordering the latter as the thin rice noodles, cooked with a bit of black bean sauce, were heaving with“wok hei” and had a tinge of bitterness from the gourd which was enjoyable. While the slices of beef were large and tender, I was captivated more by the unctuous and flavourful stock-saturated strands of the beehoon. Pairing it with some of the freshly-made pickled green chilli (they’re so fruity and not mushy at all) is a must. Ditto tossing in some of Fai Kee’s fried-fresh-daily cubes of nicely-salted and very crunchy pork lard (these were excellent on their own as well). ⬇️ Continued below ⬇️
(Hosted) I hadn’t been back at chamoonhotpot_sg in many months but their ongoing promotion for the seasonal Hairy Crab was too good to ignore. We were seated in the balcony area this time and what I really liked about it is how we could raise the screens (usually kept fully closed to contain the air-conditioning) to enjoy a view of Scotts Road. It also meant better air circulation overall, so no food smell clung to our hair or clothes. As they are an appetiser, the Drunken Hairy Crabs were served first and they proved remarkably delicious. Sourced fresh, the crustaceans, having been marinated in very fragrant Chinese yellow wine, boasted rich roe that was incredibly sweet. After donning the plastic gloves provided by #ChamoonHotpotSg, we attacked the crabs with gusto, making sure to get at every bit. Considering the usual price per crab is $29.80++, the promo price of $19.80++ is extremely good value. But it will be as such until the end of November 2025. So if you wish to get your hands on these fabulous marinated #hairycrabs, my advice is not to dilly-dally in making a reservation at #chamoonhotpot. ⬇️ Continued below ⬇️
(Media Preview) I have known Chef Taro Takayama (taro.chef) for more than seven years. It was back in January 2018, at his previous place of work (an eponymous establishment) when I first tasted and promptly fell in love with his style of #kappocuisine. Having returned there many times for his omakase, even ordering takeaway bento sets during the COVID lockdown era, I am more than familiar with what he is capable of. Thus, when I was told that he is the new Resident Chef at kishosg, I was extremely excited to attend the hosted tasting. Hailing from a small town in Wakayama in the Kansai region, he grew up surrounded by nature’s bounty, spending time as a child picking vegetables with his grandmother. It eventually inspired his career path which led to him secure positions at Three-MICHELIN Starred restaurants in Osaka. The year was 2013 when he arrived in Singapore to take on the position of Master Chef at the Japanese Ambassador’s residence. Celebrities and dignitaries who came through the Ambassador’s doors then, got to enjoy his food. From 26th September 2025 when the new #KishoSg is launched to the public, Chef Taro will tempt diners with multi-course menus that celebrate the best of each season’s ingredients. A highlight beef-lovers can look forward to is the outrageously oishii Tottori Wagyu which is exclusive to the restaurant. Lunch starts at $160++ per pax for 6 courses but if you want to indulge a little more, there is a 7-course for $280++ which is also available during dinner. Come evening though, the 9-course at $360++ is what I reckon, you ought to spoil yourself with. ⬇️ Continued in 2 parts below ⬇️

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