July 27, 2016

Baked Japanese Curry Rice

While Baked Japanese Curry Rice may sound lengthy and a mouthful, the steps to preparing this delicious meat sauce rice dish are really easy and straightforward. Since each and every family member of my family loves cheese, we went town with the mozzarella cheese topping...
July 22, 2016

Purple Sweet Potato Hokkaido Milk Bread

Like a moth attracted to lights, I can’t take my eyes off this saccharine sweet looking loaf of Purple Sweet Potato Hokkaido Milk Bread. This is easily my favorite 2016 go-to bread recipe. Super soft and fluffy with a milky aroma, they stayed supple even after being left at room temperature for 2 days...
July 20, 2016

Meringue Kisses

Very often, I would find left-over egg whites lying around in my fridge (don’t ask why, I’m not sure either). Most of the time, I would turn them into macarons but today, I decided to make some meringue kisses out of them instead. ..
July 15, 2016

Milk Bread Curry Bun

Imagine biting into a soft, fluffy milk bun with a warm spicy curry potato filling. Yup, I’m talking about today’s Milk Bread Curry Bun. There’s something really satisfying about making your own bread or buns. The sense of elation and joy when you take out the tray of golden colored toasty buns is indescribable. You’ll have to make it to experience it...
July 14, 2016

Food Review: Stellar at 1-Altitude – Truffle Constellation Menu for month of July

When I found out Chef Christopher Millar had created a truffle constellation menu for the month of July, I was eager to find out how it would fare. The star of the eight-course degustation menu (S$190++ or S$285++ with wine pairing) is none other than the Manjimup winter (black) truffle from Western Australia, which apparently, is in season now. Arriving at Stellar at 1-Altitude, it’s impossible not to be struck in awe by the glass windows overlooking the picturesque sight of the marina...
July 13, 2016

Fried Wonton

These delectable golden nuggets of the West aka Fried Wontons need no further introduction. I’m pretty certain every Chinese household would have made these before.
July 8, 2016

Rose Water Macaron

Since I’ve “unlocked” the “secrets” to making perfect macarons, I’ve been trying out different flavors and I can’t help but to fall in love with this oh-so-pretty Rose Water Macaron. If you have read my previous post on 11 Essential Rules to Making Perfect Macarons , you’ll know some of the secret steps are aging of the egg whites and the addition of tapioca starch...
July 6, 2016

Purple Sweet Potato Chiffon Cake

Purple has always been my favorite color, so it’s only befitting I combine it with another of my all-time favorite cake – chiffon cake. It also helps that I found this bottle of purple sweet potato powder at Kitchen Capers but it is totally an optional ingredient.The purple sweet potato powder gives the Purple Sweet Potato Chiffon Cake that extra purplish pink hue which I find it really mesmerizing...
July 5, 2016

Review: #KrugxEgg – The House of Krug Puts the Egg into the Limelight

Which came first, the chicken or the egg? According to archaeologists, the latter.On 23rd June 2016, the House of Krug launches its book - Poached, Scrambled or Fried? in Singapore, featuring an essential ingredient that might be considered simple - egg. Thanks to seventeen of the world’s highly talented Krug Ambassade Chefs, their inspirational and unique egg-based creations, paired with Krug Grande Cuvée are seamlessly brilliant and complex...