Latest Articles

March 1, 2017

Latte Chiffon

Who likes Latte? Me! Who likes Chiffon cake? Me! This subtle coffee flavored chiffon cake is made for all coffee lovers out there. This fluffy and moist sponge cake goes so well with what else, but a warm cuppa latte. If you are caffeine intolerant, using decaffeinated coffee would be most ideal. In this day and age, health-conscious people and would avoid overly sweetened desserts and cakes. Like me. The level of sweetness errs towards the milder side so if you have a sweet tooth, you might need to adjust with more sugar...
February 28, 2017

Food Review: Hansul Korean Dining Bar – Modern Korean Drinking and Dining Experience in Tanjong Pagar (closed)

Hansul Korean Dining Bar is the latest addition to hit the Korean themed dining scene in Tanjong Pagar. Officially opened in Jan 2017, entrepreneur / owner Haden Hee plans to revolutionize the Korean dining scene in our city.Hansul means ‘bottoms up’ in Korean and it houses the most extensive selection of Korean liqueurs in Singapore. In Korea, the drinking plus food culture is an essential element, most of the dining bars stay open till the wee hours and so does Hansul – the daily operating hours are from 5pm – 6am...
February 24, 2017

Custard French Toast

[…]
February 22, 2017

Chitose Agriculture Initiative Recipe Collaboration: Crispy Chives Pancakes

The final ingredient I've chosen from CAI’s omakase box is none other than these Chinese chives (Kochi). Filled with Vitamin E, B-carotene and Allicin, regular consumption of Chinese Chives can help to purify your blood, boost your immunity and has anti-aging properties. I’m a big fan of Chinese Chives, be it in dumplings or as stir-fry, it is a regular ingredient in my fridge. This Crispy Chives Pancakes recipe is modified from the popular Chinese Spring Onion / Green Onion Pancakes. In my humble opinion, the texture of a perfect Chinese pancake should be light, crispy and flaky all at the same time. It should be bursting with a substantial amount of the star ingredient – Chinese chives. This recipe is just that...
February 21, 2017

Food Review: RedRing Treasures Cutlet Noodles

RedRing Treasures can now be found at Wisma Atria. This delightful noodle store had humble beginnings in Holland Drive and is renowned for its signature 'red sauce' doused on its noodles. Now, it is famous for its crispy fried chicken, pork and fish cutlets, and the countless variations that come with it. RedRing Treasures is made special by the fact that its signature sauce and cutlets were developed by a chemistry student. Thus adding a special X factor to its food. If you want to experience how science can be factored into culinary, look no further than RedRing Treasures...
February 17, 2017

Chitose Agriculture Initiative Recipe Collaboration: Salted Egg Golden Butternut

The second ingredient I’ve chosen from CAI’s omakase box is the Butternut (Ishikawa). Butternut, also known as Butternut Squash, is high in B-carotene, Potassium and Dietary Fibre, Butternut prevents cold and infectious diseases, cancer, high blood pressure and skin problems. Taste wise, Butternut have a smooth texture with a nutty flavor. Although they are good for making soup, they are also perfect for stir-fry or deep fry...
February 16, 2017

Food Review: Tai Cheong Bakery at Holland Village (Singapore)

Renowned Hong Kong bakery Tai Cheong Bakery has recently opened its doors at Holland Village. Serving their signature egg tarts, Tai Cheong Bakery in Holland Village is also dishing out a range of mouthwatering cha chaan teng dishes. For the unfamiliar, cha chaan tengs are Hong Kong style coffee shops which serve a range of rice, noodle and western style dishes. Reflecting the historical cultural mix of east and west that defines Hong Kong today...
February 15, 2017

Chitose Agriculture Initiative Recipe Collaboration: Kumquat Citrus Tea

[…]
February 14, 2017

Food Review: Blanco Beef Noodle – the Rebirth of Traditional Hainanese Beef Noodle at North Bridge Road (closed)

Located at North Bridge Road (next to Liang Seah Street and opposite Bugis Junction), Blanco Beef Noodle has been on my food-to-try radar for a couple of months since I drove passed the store several times. Being a huge Hainanese beef noodles fan, I finally tried it last week. I was lucky to meet the brainchild behind Blanco Beef Noodle on that day of my visit and chatted briefly with him. A little background history on Blanco Beef Noodle. Firstly, they are not affiliated to Blanco Court Traditional Hainan Beef Noodles at Guillemard Road. The real reason behind the name is this Hainanese Beef Noodles store is situated at the defunct Blanco Court site, which was once a food mecca for some of the best local food in Singapore...
February 10, 2017

Double Chocolate Banana Cake

Banana cake is one of my favorite cakes I would make over and over again, it’s almost an obsession. Over the last couple of years, I’ve experimented with a few different hybrid from the original recipe and this Double Chocolate Banana Cake is the latest addition. Fudgy, moist and loaded with chocolatey flavor, they are incredibly easy to make and guarantee to satisfy any serious chocolate cravings you might have...
February 8, 2017

Quick and Easy Homemade Miso Soup

Besides having a rich comforting taste, Miso Soup is well known for its anticancer effects and positive beneficial enzymes which helps improve digestion. I love making my own miso soup as I could customize the taste to suit our palettes. Besides using the basic ingredients like wakame (kelp) and tofu, you could add in daikon, carrot or clams to heighten the umami-ness of the soup. The best part of making this quick and easy homemade miso soup is it’ll take you only 10 minutes from start to end. I’m using white miso paste for a delicately flavored taste. You could definitely use red miso too (or a blend of both white and red) if you prefer a darker and punchier soup...
February 3, 2017

Hamburg Cheese Curry Rice

If you love Japanese curry as much as I do, then you will like this Hamburg Cheese Curry Rice. Inspired by a curry restaurant we visited in Tokyo recently, this dish will appeal to both young and old alike. Japanese-style curry was inspired by the British during the Meiji era when India was under their colonial rule. Japan has since adapted the flavors and made it uniquely their own. Instead of making the curry roux from scratch, pre-made instant curry blocks are widely available in all supermarkets, especially here in Singapore. The most popular brands are House Foods and S&B Foods. Japanese curry’s heat level is generally milder therefore, they are very popular with the kids too...
February 1, 2017

Imitation Shark Fin Soup 碗仔翅

Since saying no to shark finning years ago, we have been carefully avoiding shark fin soup at wedding banquets and celebratory occasions. Consuming shark fin is cruel and unnecessary. In fact, shark fin itself is rather tasteless. The flavor comes mainly from the broth, which is made with chicken stock. Whenever I visit Hong Kong, I’d always come across this imitation shark fin soup 碗仔翅 sold by street hawkers. At HK$15 (approx. S$3) a bowl, they are shark-friendly and taste pretty genuine. Mung bean vermicelli or glass noodles is used instead to mimic the shark fin’s chewy and gelatinous texture...
January 27, 2017

Cauliflower Risotto

Cauliflower is a vegetable that I often left out in the weekly grocery shopping list, unlike its cousin, Broccoli. Over the last couple of years, there is a steady health food trend of using cauliflower to substitute rice or starch. Since one of my New Year resolutions this year is to observe a healthier diet, I’m going to turn this superfood into a regular ingredient in my pantry. Besides roasting them in the oven, another quick and easy option is to turn them into “rice”. I’ve been seeing so many Cauliflower rice recipes all over the internet and was really intrigued to find out how it would taste...
January 25, 2017

Sea Salt and Vinegar Kale Chips

New Year’s resolutions are the perfect opportunity for all those who have failed to start making the changes that they said they would make next week, next month, etc. 3 weeks into 2017 and it is time to start fulfilling one of my top resolutions – start eating healthier food. I chose kale as I’ve always been wanting to incorporate this cruciferous vegetable in my diet. Cruciferous vegetables are unique because they are rich in glucosinolates which support detoxification and greatly reduces the risk of breast, colon and lung cancer. However, Kale has a bitter and peppery taste which might not be appeal to some people. A great way to enjoy kale is to turn them into kale chips. If you are not a fan of Kale, then perhaps these crispy salt and vinegar kale chips will convert you!...
January 13, 2017

Fall-apart Beef Stew with Carrots and Potatoes

Mention beef stew and immediately, a comforting image of soft chunks of meat with vegetables sitting in a bowl of rich, deeply flavored brown sauce comes to mind. Contrary to popular belief, using cheap lean cuts of meat is not necessary ideal for making beef stews. When there is not enough fat marbling in the meat, they’ll just turn dry and leathery and will never ever become tender no matter how long you cook it. Trust me, I’ve seen my failed beef stew days. Nowadays, I generally stay away from packaged meat labelled as “beef for stewing” which has zero vein of fat...
January 9, 2017

Food Review: Celebrate Chinese New Year with Perfect Yusheng at Blue Lotus

With Chinese New Year just three weeks away, it is time to plan ahead and make your reservation for reunion lunches and dinners. The year of the Rooster begins on 28 January this year and if you are looking for an innovative and inventive Chinese menu done with a great flair (that is not in a hotel), Blue Lotus would be the perfect venue. This critically acclaimed new age Chinese restaurant has creates its own unique and healthy version of Yu Sheng (Chinese Raw Fish Salad). Filled with up to 20 fresh ingredients and aptly named 十全十美 (Shi Quan Shi Mei), which literally translates to “completely perfect”, it is one of the most unique and tastiest Yu Sheng I’ve ever come across...
December 30, 2016

30 days Journey with Huiji Waist Tonic x Herbal Duck Noodles

About a month ago, I’ve embarked on a 30 days-with-Huiji-Waist-Tonic Journey. Basically, I consumed a capful of the herbal tonic twice a day, for 30 days. Now, prior to this post, I’ve definitely heard of Huiji Waist Tonic and had always associated it as “something good” for the waist (as the name suggests). And I was not wrong. It helps to alleviate backache and strengthen your waist, especially vital for working adults constantly clocking in long hours at their desks...
December 28, 2016

Sago Pearls with Melon

Tapioca pearls also known as Sago is a popular ingredient in many Asian dessert recipes. Made from the pith of palm stems, these opaque little balls turn translucent when cooked. This soupy dessert is so easy to make and very perfect as a light and refreshing ending to any meal. The beauty of this Sago Pearls with Melon dessert is the ingredients are so interchangeable and versatile, there is absolutely no rules when it comes to the types of fruit used. If melon is not your thing, feel free to use mango, pomelo, watermelon, peach, etc...
December 23, 2016

Food Review: Experience “A Night in Niigata” at Tóng Lè Private Dining OUE Tower

Boasting top-class farming households with high-standards producers, Niigata prefecture is a treasury of seasonal fresh fishes, fruits and vegetables. Thanks to the good people from Niigata City Food Fair and hosting restaurant, Tóng Lè Private Dining, you do not have to travel all the way to Japan to sample some of their amazing produce. From 14 Dec to 31 Dec 2016, a special six-course menu has been carefully crafted by Chef Ken Ling who flew all the way to Niigata City to hand-pick the ingredients used. I am extremely excited to sample the items from the dinner menu...
December 15, 2016

Food Review: Kanda Wadatsumi – Sublime Omakase Experience at Tras Street (closed)

I can’t believe it took me so long to discover this hidden gem in Singapore. I’ve been to quite a fair share of restaurants at Tras Street (Singapore) but Kanda Wadatsumi had totally gone off my radar, until now. Perhaps it is the inconspicuous frontage, but once I stepped into the restaurant, the modern ivory-colored walls emanate an intimate surrounding that’s almost in stark contrast to the generic exterior. Kanda Wadatsumi flies its fishes in from Japan Fisheries and Tsukiji Market, and Wagyu beef from Japan Agriculture. A quick look at their lunch menu revealed a good selection of set lunches and Omakase course...
December 9, 2016

Spaghetti al Cartoccio (Seafood Spaghetti Baked in Paper)

Pasta is always good and when paired with seafood, even better. Unless if you are allergic or simply not a fan of crustaceans. All hope is not lost as this tomato based dish is easily customized according to your own preference of ingredients. Right up to the type of pasta. The fanfare of this Spaghetti al Cartoccio is in its presentation. That being said, making a good tomato sauce is essential to the success of this dish. Today, I used Alce Nero Organic Pasta Sauce with Basil...
December 7, 2016

Pistachio Cake with Irish Buttercream

My Pistachio Cake with Irish Buttercream is this Christmas’ sleeper hit. I was pleasantly surprised by the 100% approval rate when I gave out this cake to my taste testers. While I admit there are many steps to making this cake, it is not as daunting as you would imagine. I actually completed this triple layer 8-inch cake over a span of 2 days. Reason being – I started baking them a tad too late in the day and it got pretty dark by the time I finished cooling off the 3 sponges. So I wrapped each sponge with cling wrap and keep them in a cool place. The next day, I continued with the frosting and finished assembling the cake...
December 3, 2016

Food Review: Burp Kitchen & Bar – Tanjong Katong’s New Kid On The Block

This intimate, amiable bistro is Burp’s second outlet. Located in a quiet neighborhood at Tanjong Katong, I was eager to try out the items on their interesting, American-street food inspired menu. Burp Kitchen & Bar has a healthy selection of draft, craft and dark beers. If beer is not your poison, there is a good range of cocktails / mocktails for you to unwind. Feeling peckish, we opted a few of the recommended items from the menu...