June 10, 2016

Churro Cream Puffs

Pâte à Choux (choux pastry) may sound all fancy but it is really relatively simple to make compare to cupcakes or muffins. Whether you are making cream puffs or eclairs, it is basically the same formula, except the piping shape. Pâte à Choux (choux pastry) may sound all fancy but it is really relatively simple to make compare to cupcakes or muffins. Whether you are making cream puffs or eclairs, it is basically the same formula, except the piping shape. f When I came across this churro cream puffs recipe by Barbara Bakes, I knew I had to make it. It is not every day I get to try a churro-flavored cream puff so I have to know how it tastes. I won’t even bother to wax lyrical about the taste of these iconic little French pastries. They taste as good as they look. Period...
June 9, 2016

Food Review: Sing Hong Kong Café at Everton Park (Closed)

Mention Hong Kong cafés in Singapore and it usually will not invoke any sense of excitement nor compelling reason to set it as a lunch/dinner venue. Ironically, whenever we visit Hong Kong, we would spend half our time queuing outside Cha Can Teng (HK style cafés) just for a bowl of instant noodles or milk tea. Okay, there’s more than just those items but you get the drift...
June 8, 2016

Crispy Sugar Toast

One of my favorite childhood breakfast memory is munching on slices of white sandwich bread slathered with soft butter and topped with crunchy sugar. The combination of this 3-ingredient breakfast/snack item is lethally yummy. Today’s crispy sugar toast is a brilliant and oh-so-delicious way to give few-days-old bread a new life! This recipe works well with bread kept in the fridge. Using dry bread is the success for crispy toast. You could use any type of sandwich bread you like or have on hand...
June 7, 2016

Restaurant Review: Lewin Terrace

Nestled in between the Central Fire Station and Philatelic Museum, Lewin Terrace is in fact named after Major-General E. O. Lewin, the General Office Commander in Singapore from 1933 – 1935. Located just 2-min walk away from Registry of Marriage, I could definitely see why this is a popular wedding and solemnization event for couples tying the knot...
June 3, 2016

Auntie Anne’s Copycat Cinnamon Sugar Pretzel Bites

Having grew up eating Auntie Anne’s pretzels where each and every pretzel is made fresh, I was naturally skeptical when I came across this Auntie Anne’s Copycat Cinnamon Sugar Pretzel Bites recipe. Could I really achieve that soft, fluffy, chewy and sinfully delicious biscuit by making them at home?...
June 2, 2016

Restaurant Review: Blue Lotus Chinese Eating House – Quayside Isle Sentosa

It has been a while since I set foot in Quayside Isle so I was excited to visit Blue Lotus, the only Chinese restaurant on that stretch. Started in 2013 by Emmanuel Stroobant Group and Ricky Ng (former Chief Operating Officer of Tung Lok Restaurants Group), Blue Lotus is named after the opium den from one of the volumes of The Adventures of Tin Tin. It is pretty obvious their vision and strategy is for diners to get hooked on their food and come back for more...
June 1, 2016

Mayak Kimbap – Addictive Seaweed Rice Rolls

I fell in love with kimbap during our trip to Seoul couple months ago. Ever since we returned from our Korea, I’ve been religiously making these Mayak Kimbap for my daughter’s lunch box and as a side dish for dinner. These are actually mini version of the classic kimbap found in Korean restaurants.
May 31, 2016

Review: Kang Kang Express Meal Kit

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May 27, 2016

Molten Lava Bun

There is something really satisfying about making (and eating) your own buns, especially these molten lava buns. The “molten lava” is none other than the ever popular salted egg yolk custard filling. I had a fun time making the step-by-step video below, especially the part where I get to pry open the buns to reveal the filling inside. Also, I made a new friend that day called Calories...