Latest Articles

April 1, 2016

Double Chocolate Pavlova with Mascarpone Cream

This Double Chocolate Pavlova with Mascarpone Cream is made with one of my favorite girlfriends in mind. She is a huge fan of chocolate, meringue and also gluten-intolerant. Action speaks louder than words, I actually made this for her birthday (few weeks back) and hand delivered it right to her door. And yes, it lasted the 25-min journey and kept well in the fridge even till the next day...
March 30, 2016

Japanese Yakisoba

Couple of weeks ago, I made this Japanese Yakisoba for lunch. Armed with a limited supply of ingredients in my pantry, I managed to whip up a rather decent meal for myself. Not too bad, right? The proper name for this noodle dish is sōsu yakisoba (ソース焼きそば), literally means fried buckwheat, which is what soba noodles are made of...
March 25, 2016

Bananas Foster

What happens when you have a whole bunch of bananas staring at you for days? Make Bananas Foster! These cute miniature fruit were given to me by my mom and while they were sweet, tasty and extremely easy to devour a few at one go, it was just impossible to finish them...
March 24, 2016

Restaurant Review: Binomio Spanish Restaurante

Serving authentic Spanish Tapas and good quality wines, Binomio Spanish Restaurante is one of the latest, popular Spanish restaurant nestled right in the heart of Craig Road. The name Binomio literally translated as pair / duo and it’s not hard to imagine why they came up with this name. Upon entering the restaurant, you are greeted with a contemporary design of wood, bricks, tiles and artwork. A lively Tapas bar is situated near the entrance and less than 10 steps away, an elegant fine-dining room awaits you.
March 23, 2016

Stir-fried Kung Pao Beef

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March 18, 2016

Crispy Fried Onion Strings

Using just one large onion, I was able to fry up this large plate of addictively light and crispy onion strings. Beside my favorite onion rings, these homemade crispy fried onion strings are absolutely a must-have side dish to go with burgers, steaks, salads or anything you fancy. Heck, they even taste absolutely delicious on its own. It takes a lot of will power to stop picking through the pile.
March 17, 2016

World Gourmet Summit 2016: 20th Anniversary Celebration – 28 Mar to 24 Apr

Boasting fine wines and delectable world cuisines, the annual World Gourmet Summit (WGS) will be celebrating its 20th anniversary this year. It is the region’s most talked about premier food and wine event, catapulting Singapore to the forefront as a dynamic international culinary hotspot...
March 16, 2016

Teriyaki Spam Musubi

But I seriously cannot remember when the last time I had Spam was. It was that long ago. Making this Teriyaki Spam Musubi has always been on my mind, thanks to food Network “Best Thing I ever Ate” segment. This ginormous-looking onigiri originated from Hawaii and is well-loved by the locals and tourists. I read they are so popular you could find them in every convenience store on the island. Well since I don’t think I’ll be making my way to Hawaii anytime soon, it is probably best I make some myself. Right now.
March 15, 2016

Food Review: Penang Hawkers’ Fare 30th Anniversary

YYork Hotel Singapore is proud to celebrate its renowned and wildly-popular Penang Hawkers’ Fare 30th anniversary at White Rose Café. Besides a showcase of perennial favorite Penang street food, new sizzling dishes, exclusive cooking workshops and prizes are in store for customers...
March 11, 2016

Filipino-Style Chicken Barbecue

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March 9, 2016

Crispy and Light Buttermilk Waffles

When I came across this Crispy and Light Buttermilk Waffles recipe by The Pioneer Woman, I immediately recognize it is going to be a keeper. The combination of buttermilk, whipped egg whites is totally necessary when it comes to achieving a light and crispy mouthfeel. If you are looking for the dense and chewy kind of waffles, this is not it...
March 4, 2016

Crispy-skinned Chicken Thigh

The original recipe uses chicken breast but I’m more of a thigh girl. :-P Making this crispy-skinned chicken thigh is really quite effortless, there are a couple of steps you should take note of...
March 3, 2016

Restaurant Review: Kite

Truth be told, with so many new F&B establishments popping up like SG50 babies in Singapore, I wasn’t extremely hopeful I would be blown away by a small plates restaurant like Kite. After all, we weren’t too impressed with the last few tapas / small plates restaurants we visited before. Since it was our weekly Satur-date night, I went along with Tiger’s suggestion to give Kite a try...
March 2, 2016

Thai Pomelo Salad

The flavor profile of Thai Pomelo Salad is prominently sweet, sour and salty. If you follow the ingredients listed below, I seriously don’t think anyone could make a bad Som-O. The key ingredients are tamarind, fish sauce and sugar. Adding coconut cream / milk gives the dressing a silky texture which I adore very much...
February 26, 2016

Pad See Ew

Growing up in a typical Asian family, rice is definitely one of the staple carbs in our family. However, I’ve never been a fan of rice. I’m more of a noodles / vermicelli girl. This Pad See Ew is perfect as a quick lunch or dinner meal. You could add any of your favorite vegetable or protein, it is that versatile.Pad means stir-fry and See Ew means soy sauce,...
February 25, 2016

Restaurant Review: Mad About Sucre

Mention Mad about Sucre and immediately, you would think of dreamy, gorgeous-looking cakes and decadent desserts. Although they have a one-page selection of savory items (i.e mainly smoked salmon and tarte) on their menu, regular patrons wanted something more substantial and when we knew about their pop shop concept (a concept of featuring temporary food items), we decided to give it a try...
February 24, 2016
Bear Naked Food Easy Roast Pork with Perfect Crackling

Easy Roast Pork with Perfect Crackling

Making this Easy Roast Pork with Perfect Crackling has been on my to-do list for the longest time. Ever since I set my eyes on the recipe, I’ve been dying to try it out. Notice the word "Easy" incorporated in the title, I’ll explain why in a bit.Traditionally, making roast pork involves marinating the meat and poking lots of tiny holes in the skin with metal skewer. Somehow, I couldn’t bring myself to go through the whole process, which is weird as I’ve subjected myself to making more elaborated dishes before. This unconventional way of roasting pork in milk (apparently it brings out the natural sweetness of the meat) and wine with zero poking involved was something I’ve not come across. Truth be told, I was super skeptical yet intrigued to see the end result...
February 19, 2016
Bear Naked Food Drunken Mussels in Garlic Butter Sauce

Drunken Mussels in Garlic Butter Sauce

If you are a shellfish lover, then this Drunken Mussels in Garlic Butter Sauce recipe is made for you. Mussels are inexpensive (I got mine for just under $3!) yet good enough to serve and impress most diners at the table.
February 17, 2016

Easy Baked Tea Time Scones

Making these Easy Baked Tea Time Scones is really quite effortless. It is the exact opposite of making bread where lots of kneading and arm muscles are involved. The key ingredient to achieving nice, tall scones is the use of baking powder. Lots of it. When I came across this recipe from American Test Kitchen, I was a little skeptical. Contrary to many recipes which say kneading the dough is a big no-no for making scones, ATK said it is perfectly okay to knead the dough together...
February 12, 2016

Sweetheart Palmiers

Since Valentine’s Day is around the corner, I’m making these Sweetheart palmiers for Tiger. I made my own pink sugar by adding a drop of red food color to the granulated sugar. Palmiers are deliciously sweet, crispy snacks made of puff pastry and sugar. These fancy little treats are also known as elephant ears and butterfly (could you make out the resemblance?). Since only two ingredients are needed to make palmiers, the star ingredient, which is the puff pastry plays an important role...
February 10, 2016
Bear Naked Food Be My Valentine Dark Chocolate Cookies

Be My Valentine Dark Chocolate Cookies

This "Be My Valentine Dark Chocolate Cookies" is in fact an Oreo cookie recipe. To be honest, I think they tasted better than the real Oreo cookies (sorry Nabisco, no offense). I was pleasantly surprised how easy it was to make them too. The sweetness level of vanilla filling contrasted perfectly with the mildl flavored chocolate cookie so it is absolutely not necessary to reduce any sugar...
February 5, 2016

DIY Chinese Fortune Cookies

I’ve always wanted to try my hands on making fortune cookies and if you are looking at ways to use up your egg whites (thanks to the Chinese New Year season + cookies making period), you could definitely consider this DIY Chinese Fortune Cookies recipe. I believe the ingredients are easily available in your pantry and the only tricky part is molding the cookies into shape. But not to be too overly concern though – I became quite an expert after my third attempt!
February 4, 2016

Restaurant Review: La Tapería

We were HIGHLY recommended by my dear sister, who insisted we should check out La Tapería. Opened by the award-winning Les Amis Group, I was very intrigued to find out how this 2-year old Spanish Tapas place would fare.Upon entering La Tapería, its soft lighting, chocolate brown interior makes it a perfect spot for a cozy intimate dinner for couples and family...
February 3, 2016

Ginger Scallion Sauce

This ginger scallion sauce is so versatile it goes well with anything, well almost anything (except sweets or desserts, I guess). Eat it with grilled meat, seafood, toss it in noodles, rice, etc and your dish will immediately be elevated to another delectable level.