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November 1, 2016

Food Review: Avenue – New Gastrobar on the Block (Closed)

Newly opened since October this year, Avenue is taking our very own Archipelago Singapore’s craft beers out of the hands of the hipsters and placing them in the more casual context of a CBD community gastrobar. Located at Suntec City Tower 2, You could find four types of craft beers – Belgian Wit, Bohemian Lager, Singapore Blonde Ale and Irish Ale. Spoiled for choice, I went for a Singapore Blonde Ale. It turns out to be a lemon-colored blonde ale with strong citrusy notes of calamansi and pandan with a clean finish. It’s fresh and unusual...
October 28, 2016

Lemon Pudding Cake

The word pudding evokes a dessert that is dense, wiggly and cloyingly indulgent. Depending on where in the world you are, pudding can either be a sweet and comforting steamed dessert, or a gelatin based creamy treat. Either way, pudding is almost always as delicious as it sounds. This decadent Lemon Pudding Cake is sharpened by the acidity of lemon and raspberries before being snowed with icing sugar. This creates a perfect balance of taste and texture which excites and comforts the taste buds almost instantly. Blueberries, blackberries and strawberries can also be used instead of raspberries for a slightly different feel and flavor...
October 26, 2016

Claypot Seafood Noodles (Claypot Seafood Yee Mee)

There is something about claypot stewed noodles that is just so grounded, aromatic and inviting. The name itself evokes an impression of highly skilled, effortful cooking over hot coals until the smoky and salty aroma of sauce, ingredients and noodles permeate the entire place. Fortunately, modern technology has made this a much easier feat, and this recipe is tailored in such a way that almost anyone can make and enjoy this wonderful dish...For those who do not have a claypot, fret not. A normal pot works just as well. The ingredients to this Claypot Seafood Yee Mee are so versatile, do not limit yourself to just these few...
October 24, 2016

Food Review: Chitose Agriculture Initiative x NUDE Seafood

For the unacquainted, Chitose Agriculture Initiative is a firm located in Cameron Highlands in Malaysia which grows and produces Japanese crops and produce for the regional market. Therefore, it makes an excellent supplier for firms in Singapore that would like Japanese products at much lower prices, and with a lower carbon footprint without a compromise in quality.Best of all, due to its location, firms in Singapore being supplied from Chitose are able to get their produce at a much faster time, and at a much fresher quality. Dedicated to biotechnology and strongly supportive of high standards in agriculture, Chitose also works closely with 50 artisan farms in Japan, and is also highly trained in the analyzing and imports of the products of their partner companies...
October 21, 2016

Marmite Chicken Pops

Many of us know marmite as being a British favourite. For the unacquainted, marmite is a yeast based spread, which is a by-product from beer making. Marmite is often portrayed as a topping for toast or as a sandwich filling which for some, is an absolute delicacy and must have. For many others, simply biting down on marmite toast is a skin crawling and hair raising experience. Marmite being rather strong and pungent on its own, can be very off putting to many people. However because of its dark, treacly and haunting taste, it makes the perfect pairing when used as a marinade for chicken. The savoury echo of marmite along with other seasonings featured in this recipe can be regarded as paint, while the chicken is a blank canvas. In other words, mixing marmite and chicken produces an absolute work of art (and taste). Above all and most importantly, it is easy to make...
October 20, 2016

Food Review: Punjab Grill celebrates Diwali with Chef Tasting Menu and Mithai Boxes

Punjabi cuisine is known for its rich, buttery gravies and the famed tandoor style of cooking. Many well known North Indian dishes such as butter chicken, tandoori chicken and naan is frequently credited and associated with Punjab. A region in North India that also spans into eastern Pakistan. Punjabi cuisine is no newcomer to Singapore. With a large Singaporean Punjabi population and a constant love and demand for North Indian cuisine, it is no wonder Punjabi food is here to stay. Punjab Grill, located at Marina Bay Sands can be described as place where authentic Punjabi flavours can be sampled with a flair in modernity and re-invention involved. Modern, cultural and elegant with a touch of extravagance, Punjab Grill is the perfect establishment to enjoy Punjabi food and all its sheer beauty in a comfortable and yet sophisticated setting. Boasting an extensive list of international wines and beverages, Punjab Grill also scores high on the charts on rankings and awards from many local and international companies such as Wine & Dine, Peak Magazine and Timeout...
October 19, 2016

Halloween Special: Dirty Cotton Buds

Halloween is a time for all things spooky, creepy and icky. And the highlight the icky factor, dirty cotton buds sound grotesquely fitting. Even possibly bordering on a slightly disgusting note. However this treat actually is a peanut butter tinged white chocolate and marshmallow confectionery. Disgustingly sounding, and yet completely delightful if it were to be made any other way. I mean, who can complain about a peanut butter, white chocolate and marshmallow combination? It is such a perfect blend. Imagine it as a pudding or ice cream flavour? Now that is definitely inspiring...
October 18, 2016

Food Review: Din Tai Fung Celebrates The Launch Of Their Iconic Sauces

Known internationally for their 18 intricate fold xiao long bao, Din Tai Fung needs no introduction when it comes to their sumptuous line-up of authentic Taiwanese food. Last week, I attended a Media Culinary Workshop, to celebrate the launch of exclusive Taiwan sauces - Premium XO Sauce, Fragrant Chilli Sauce* and Taiwan Chilli Oil*. With these three of the restaurant’s most popular sauces, you could now recreate some of DTF restaurant-worthy dishes at home...
October 14, 2016

Halloween Special: Blood Clot Brains

Some of us grew up enjoying a special confection fare called rice krispy treats. If some of you can recall, there were 2 main varieties. One was made from chocolate and rice krispies wrapped in a brown packaging, and another from rice krispies and marshmallows in a bluish turquoise packaging. If these bars of delight are imprinted in your memories, then this is the perfect Halloween snack for you...
October 12, 2016

Halloween Special: Dirt Balls With Worms

It's that time of the year for making ghoulish treats and yes, I'm talking about Halloween. This year, I'm upping the icky factor by making 3 freakishly-looking treats that will (very) likely to freak out anyone at the Halloween parties. Today, I'm starting with these Dirt Balls with Worms. Inspired by my Oreo Truffle Pops recipe, cream cheese with cookies are an absolute divine and top end combination. Yes it sounds like junk food because it technically is. But if it makes you feel any better, try to think of the cream cheese as protein and the cookies as carbs. Therefore, in some twisted way, which is befitting for Halloween, you are technically having a balanced meal...
October 11, 2016

Food Review: redpan – a local fusion love affair at Marina Square

sian-Western fusion joints are no strangers to Singapore and redpan at Marina Square aims to redesign the culinary experience by serving Singaporean fusion food. This is my second time visiting this creative joint and the brain child behind it is our very own established homegrown architect firm DP Architects...
October 7, 2016

Chouquette (Choux Puff with Crunchy Pearl Sugar)

There are some days when we find that we have too much time on our hands. Although these moments do not come by easily and are often unexpected, there should always be a backup plan to turn these extra few hours into something fun and educational. Hours that would otherwise be spent on mundane activities without any sense of satisfaction. And these Chouquettes are the perfect back-up in times like this. Chouquettes allow users to foray into pastry making without having to worry about too much work, fiddly requirements or disastrous outcomes...
October 5, 2016

Royce’ Nama Chocolate

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September 30, 2016

Vietnamese Grilled Pork with Vermicelli

There are days where we cannot decide if we want something light to eat, or something that is heavy on the stomach, calories and pleasure index. It is natural as a food lover to have this dilemma every now and then. Although it is human nature to sometimes be in a perplexed and confused stage, it can be very annoying at times. Especially if you are a sufferer of the condition known as "hangriness". In which anger is strongly experienced during moments of hunger and dissatisfaction...
September 29, 2016

Singapore Restaurant Week – October 2016

Attention all foodies, culinary explorers and personnel who take great pleasure and adventure in eating and dining. The annual Singapore Restaurant Week has arrived once again, and it is highly recommended that everyone starts preparing for this lavish, indulgent and educational experience. Come 22nd to 30th October 2016, Singapore shall once again, enter a week of dining and culinary renaissance. The theme for this year’s event is labelled as ‘Sugar, Spice & Everything Nice’, so be prepared for an immense treat...
September 28, 2016

Nutella Swirled Peanut Butter Banana Cake

Combining two of my favorite breakfast spreads’ – Nutella and Peanut Butter, this super-decadent Nutella Swirled Peanut Butter Banana Cake is simply glorious. The moment it came out of the oven, my kitchen was filled with tantalizing whiffs of nutty+chocolatey+banana-y aroma...
September 23, 2016

Crispy Corn Kebabs

Do not be fooled by its name. These corn kebabs look nothing likes the commonly imagined Middle-Eastern or Turkish kebabs. Instead they resemble more of a cross between a vegetarian corn dog, and a croquette. If you are vegetarian, or are planning to make this for vegetarians, simply substitute vegetable stock powder or salt, in place of the chicken stock powder...
September 21, 2016

Easy Fried Daikon Mochi Cake

For avid lovers of Chye Tow Kuay (Fried Carrot Cake), this fried daikon mochi cake is a wonderful Japanese variation to tantalize your senses and taste buds. The addition of dried shrimps and Chinese mushrooms create a taste much closer to home as well. Chinese sausage (lap cheong), chopped char siew and even chye poh can be used as a substitute for the dried shrimps, or Chinese mushrooms, or both. Be creative and experimental, go with the flow (or what your stomach is feeling for the day) and most importantly, cook with your heart...
September 20, 2016

Food Review: Mercado Spanish Food Market Launches in CBD

One of the newest 'rice bowl' establishments has recently opened in Raffles Place. Called Mercado, the concept of this eatery can be concluded as casual with spunk. Drawing on European, notably Spanish cultural influence. Fuss free dining with quality ingredients, the food selection clearly reflects the concept being portrayed. Food at Mercado draws mostly on Spanish cuisine with some International & Western influences. This can easily be seen in some items offered such as bulgur, couscous and beetroot salad. Bordering on a healthy living approach, this eatery will not disappoint as well if you are into substantial portions...
September 16, 2016

Grilled Shrimp with Roasted Garlic Sauce

This grilled shrimp recipe is a perfect example of a dish that is simple to prepare, and yet bursting with flavor. Grilled to burnished perfection before being smothered in a tangy, sweet and sour sauce. This mouthwatering combination which is punctured with the grassy, herbal freshness of coriander and the haunting, citrus note of lime is a confirmed pleaser regardless of whether it is meant to be enjoyed alone, or to be shared at a party with friends and family...
September 14, 2016

Grilled Salmon Rice Bowl

Many of us would agree that Japanese rice bowl dishes taste exquisite. Many of us may also agree that once in awhile, a variation from the usual combination found in most restaurants and eateries provide a refreshing relief, and a chance for our minds and tummies to explore a little. What better way to do that than to try out this Korean inspired variation of the usual Japanese Salmon Rice Bowl (sake don)? Just the perfect dose of the familiar with a new twist of ingredients...
September 9, 2016

No Bake Cookie Dough Cheesecake

It’s been a while since I made my No Bake Oreo Cheesecake and today, I decide to give myself (and the family, of course) a mini treat by making this No Bake Cookie Dough Cheesecake. Instead of using digestive biscuits as the crust, I opted for my almost-close-to-expiration bag of feuilletine flakes. So far, I only come across it at Sun Lik Trading and Kitchen Capers. Alternatively, feel free to use good ol’ digestive biscuits widely found in most supermarkets...
September 8, 2016

Food Review: Maziga – Indian Style Street Food in Clarke Quay

Tucked away from the riverside of Clarke Quay is Maziga, a trendy Indian Bar & Grill, where they are set on rewriting the perception of traditional Indian food. Helmed by the team behind one of Singapore’s premier Indian restaurants, Punjab Grill, Chef Javed Ahamad has created a menu offering Indian styled street food with contemporary twists yet retaining the familiar Indian flavors...
September 7, 2016

Easy Stir-fry Soy Sauce Noodles

Growing up in a Cantonese household, one of our childhood breakfast items I could still fondly reminisce is this Easy Stir-fry Soy Sauce Noodles. There are no fancy ingredients used in this humble noodle dish, the key ingredient is good ol’ light and dark soy sauce. Since they are the “star” in this dish, it makes sense to use good quality soy sauce...