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@maicutekonkhmer: #fpy_tiktok #🇹🇭❤️ #🤍🖤😂🥀🦋 Beautiful Thai girls in tik tok of Thailand, all beautiful Thai celebrities of the year Tik 2024🎉💗🫶🥰 love 💖😂 ✌️💙

𝙈𝙚𝙞𝙘𝙪𝙩𝙚𝙆𝙤𝙣𝙠𝙝𝙢𝙧𝙚
𝙈𝙚𝙞𝙘𝙪𝙩𝙚𝙆𝙤𝙣𝙠𝙝𝙢𝙧𝙚
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Region: TH
Friday 28 June 2024 04:58:04 GMT
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No Watermark .mp4 (2.92MB) No Watermark(HD) .mp4 (15.86MB) Watermark .mp4 (3.27MB) Music .mp3

Comments

pendekar.sakti59
Pendekar sakti :
beautiful lady 💖
2024-11-22 00:55:56
0
user9737814679065
kyaw.thet.oo539 :
so sweet..😍😍
2024-09-17 09:48:57
7
user5342286226177
曼曼老师 :
😜111
2024-11-16 07:14:57
0
sat.paing17
(Sat Paing)🌞 :
like.follower🥹please🥰🥰
2024-11-19 05:31:06
0
user8218713222506
พี่ตั้มเพาเสียว :
🤩🤩🤩 Lynn Nice
2024-08-05 05:28:56
3
user40121622687702
. :
5555
2024-07-30 06:02:43
2
gojorizzlerakawakanda
⋆｡‧˚ʚ♡ɞ˚‧｡⋆ :
AAAAY KHMER SONG FINALLY >:D
2024-08-06 16:08:02
3
ryanryan12363
👑Ryan🐼🎋🎋🎋👑 :
good dancer team
2024-10-31 09:50:00
0
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Other Videos

Coro ngobati ati paling tepat yo iki, makani iwak wae
Coro ngobati ati paling tepat yo iki, makani iwak wae


King Indo !!! #prabowo #argentina #JavierMilei #macron #indonesia🇮🇩
King Indo !!! #prabowo #argentina #JavierMilei #macron #indonesia🇮🇩


When I heard that the 徒弟 of the 徒弟 of MacPherson Minced Meat Noodles had opened a stall at Berseh Food Centre, I knew I had to check it out. The stall is run by 26-year-old Owen, who trained under Ah Yong, the 徒弟 of the original MacPherson Minced Meat Noodles from Tai Thong Crescent. With Ah Yong’s blessing, Owen decided to strike out on his own, and I wanted to see how he’s carrying on the legacy. Owen’s dedication is nothing short of inspiring. He wakes up at 3 AM every morning to prep fresh ingredients, reaches the stall by 4 AM, and has everything ready to go by 6:30 AM. Running the stall entirely on his own—taking orders, cooking the noodles, and preparing the soup—takes serious multitasking skills. The best part? There’s no queue yet, so each bowl is cooked with care. This was actually my second visit to Owen’s stall. The first time, a few weeks ago, I felt like he wasn’t quite ready yet. The workflow was a little rough, and the flavors in the noodles needed refining. I decided to wait before sharing about it—because everyone deserves a chance to grow. I’m glad I came back, though, because this time round, Owen’s noodles and soup have improved. The noodles are now cooked perfectly al dente and tossed in a delicious blend of vinegar, lard, and his secret braising sauce. That mix gives it a beautiful umami punch that keeps you going back for more. And the soup—oh, the soup! It’s rich, slightly sweet, and comforting, the kind that makes you savour every spoonful. I’d say Owen is about 70% of the way to reaching his mentor Ah Yong’s level of kungfu, but that’s already good enough for me to want to return. I think with more confidence, and maybe some help when the crowds start coming in, Owen will continue to thrive. If you’re in the area, make it a point to visit Berseh Food Centre and support Owen. His noodles are already delicious, and I have a feeling they’ll only get better with time. Young hawkers like him deserve our encouragement—and an empty stomach! #sgfood #sgfoodie #fyp #foryoupage
When I heard that the 徒弟 of the 徒弟 of MacPherson Minced Meat Noodles had opened a stall at Berseh Food Centre, I knew I had to check it out. The stall is run by 26-year-old Owen, who trained under Ah Yong, the 徒弟 of the original MacPherson Minced Meat Noodles from Tai Thong Crescent. With Ah Yong’s blessing, Owen decided to strike out on his own, and I wanted to see how he’s carrying on the legacy. Owen’s dedication is nothing short of inspiring. He wakes up at 3 AM every morning to prep fresh ingredients, reaches the stall by 4 AM, and has everything ready to go by 6:30 AM. Running the stall entirely on his own—taking orders, cooking the noodles, and preparing the soup—takes serious multitasking skills. The best part? There’s no queue yet, so each bowl is cooked with care. This was actually my second visit to Owen’s stall. The first time, a few weeks ago, I felt like he wasn’t quite ready yet. The workflow was a little rough, and the flavors in the noodles needed refining. I decided to wait before sharing about it—because everyone deserves a chance to grow. I’m glad I came back, though, because this time round, Owen’s noodles and soup have improved. The noodles are now cooked perfectly al dente and tossed in a delicious blend of vinegar, lard, and his secret braising sauce. That mix gives it a beautiful umami punch that keeps you going back for more. And the soup—oh, the soup! It’s rich, slightly sweet, and comforting, the kind that makes you savour every spoonful. I’d say Owen is about 70% of the way to reaching his mentor Ah Yong’s level of kungfu, but that’s already good enough for me to want to return. I think with more confidence, and maybe some help when the crowds start coming in, Owen will continue to thrive. If you’re in the area, make it a point to visit Berseh Food Centre and support Owen. His noodles are already delicious, and I have a feeling they’ll only get better with time. Young hawkers like him deserve our encouragement—and an empty stomach! #sgfood #sgfoodie #fyp #foryoupage
#alonemiral #🤣
#alonemiral #🤣

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