Sunday, October 31, 2004

Kitchen Experiments: Steamboat sauces

If we have learnt anything about the French about cooking it is sauces. For dinner today, we decided to have a little steamboat cum Shabu-shabu. With steamboats, I think everything is in the stock you use and everything is in the sauces you have.

My duty was to dish out sauces, so this was the selection that I laid out:

From left to right: Shabu-Shabu sauce with ground sesame seeds, my asian concoction, Homemade miso sauce and Chincalok Chili

My favourite: Homemade Miso Sauce.
(I can’t give you the exact measurements because I’m usually too lazy to measure)

About a teaspoon of red miso paste
Tablespoon of ground sesame
Splash of Mirin
Splash of Sake
Enough Warm water to melt down the miso paste

Try it. Its now my favourite steamboat sauce.

Imperial Herbal Restaurant: yin and yang, where the west will never meet the east.

Imperial Herbal Restaurant

3rd Floor Metropole Hotel
41 Seah Street
Singapore 188396
Tel: 63370491

I’m Chinese and I think this is one of our philosophies on food:
We the Chinese people, we eat weird things.
We the Chinese people, we like to eat weird things.
We the Chinese people, we love and take pride in eating weird things.
We the Chinese people, we constantly look for weirder things to eat.

This place is something. It’s Chinese for lack of a better word. It’s a pretty fun place to come if you are in the mood to spend some money (about S$30-S$50 per person) and to eat random things that would balance out your yin and yang. Some things on the menu have these fancy pansy names after being translated that I had no idea what it was so maybe someone who is more proficient in the language might be able to help me out.

Example one: Quick Fried Egg White with Dried Scallop, Polygonatum and Ladybell Root served in a potato nest.

Example two: Double-Boiled Fresh Sea-Coconuts, Aloevera with Osmanthus-flower and Candied Sweet Potato and Taro.

Are you as lost at me? NO FEAR, the service staff if pretty good, friendly and helpful. They would be happy to rattle off dishes for you to try as well.

Quick Fried Egg White with Dried Scallop, Polygonatum and Ladybell Root served in a potato nest.

We had the quick fried egg (see example 1)/S$4 per piece. A must try. It’s very good. The crispy texture of the potato next it topped off with the very delicate light egg white which is has the dried scallop embedded within it that makes it’s a great balance. I however haven’t figured out what Polygonatum and Ladybell root is.

A second dish that I would recommend is the imperial Chicken with 8 precious herbs. This is priced at S$30. Unfortunately for us, they were sold out so we had to settle for a less herby experience and we went with the deep fried chicken with 4 treasures. I located 3 treasures: sesame, walnuts and pine nuts, I’m still wondering what the last one is.

Along with that we had some eel sautéed with garlic and baked lamb ribs with wolfberries. Very, very interesting. This restaurant is not for the fainthearted or the unadventurous, you have to be CHINESE-ish and YOU MUST WANT TO EAT STRANGE THINGS. Other things that they serve here are ox tendon, deer, ostrich, frog’s legs and other normal things like vegetables, seafood and meat. I guess if you are ballsy enough, you could also try the Panax ginseng deer-penis wine or seahorse deer antler wine. Ordinary is strange here and strange is ordinary.

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Saturday, October 30, 2004

Salt the default.

Salt Restaurant
94 Amoy Street
Singapore 069914
Tel: 62231266

I was pretty excited about our visit to Salt today. The last time we went there was about a year ago and we had the degustation menu for S$55+++, which I thought was really good value for money, because they serve you 5 courses and I remember it being impressive for that amount of money. Another upside of the restaurant is that corkage is S$15, which is rather ok for Singapore standard and service is efficient.

However, this return visit has been disappointing and so there will be no further return trips to this restaurant. Firstly, the degustation is now S$65+++ and so we decided to try going á la carte today. The menu is rather small and nothing has changed since we last went there. I would expect an addition or two or a change in menu considering that there have been a mushrooming of modern French cum fusion restaurants.

I elected to go with two appetizers as the entrées didn’t really shout out to me. So I had the Pea soup with seared scallops and truffle oil. It sounds weird I know, but it was surprisingly good. The scallops were of a good texture and the pea soup had some grainy texture which was nice in comparison to really ultra ultra creamy smooth soups. Other appetizers that they serve are crab cakes with wasabi mayonnaise, grilled marugo(tuna) salad, pan-fried duck liver with caramelized pineapples and a port sauce.

Pea Soup with Seared Scallops and Truffle Oil

For my second course I had the duck liver, which in my opinion was a wiser choice than the veal cheeks, duck breast, Chilean seabass and lamb rump. I had a poke at the veal and the duck, I liked the duck, didn’t like the veal.

I don’t think it’s a bad restaurant, for one, it isn’t too expensive. We had dinner for 4 where we had two courses without dessert for S$160. However, I think where the restaurant has failed to live up to my expectations is that it has failed to re-invent itself or raise its own standards. They have a rather good warm valhorna chocolate cake here, but we concluded that we weren’t impressed with the two courses and decided to pass on dessert and to go somewhere else for a scoop of ice cream instead.

My advice: Go there if you have never been there, but it might not be worth a return visit.

Friday, October 29, 2004

Kitchen Experiments: Thai-Styled Portobello


I crushed the following in the pestle and mortar to make the dressing:

2 cloves of garlic
Fish Sauce
Sesame Oil

1. Dress the Portobellos and then finish off with drizzle some olive oil.
2. Let the dressing sit for about 15 minutes
3. Then pop it into the oven at about 200 degree Celsius for about 10 minutes
4. Serve with thinly slices mangoes or small diced mango cubes.

Result: It was pretty good. The sweetness of the mango offsets the saltiness of the rest of the ingredients, although I went a little garlic crazy so I used 4 cloves and so I think 2 would be better.

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Thursday, October 28, 2004

Dutch Food Vocabulary Lesson 2: Mosselen

Mosselen -- Mussels, raised in the clean waters of the Oosterschelde (Eastern Scheldt) estuary in Zeeland. The mussel season begins with great fanfare in mid-August, and the first of the crop are eagerly awaited; it runs until April. The mussels are often eaten steamed in a little white wine-and-vegetable stock.

(Source: Frommers 12th Edition, "Dutch Cuisine")

My mother came home with 2 kg of mussels that were from the Netherlands, so I decided to do a little tribute to Dutch food again.

So mussels... I flexed my kitchen muscles and got to work. If you’ve been to Oosters in Singapore (The only Belgium restaurant who claim that their mussels come from Belgium), they do a mussels dish with the Hoegaarden, I made my own rendition.


Olive Oil
Chopped garlic
Sliced chili
Sliced ginger
(I would add some lemongrass if I had some at home)
Estimate: A can of beer/1kg of mussels ( I used Calsberg because it was the only thing I had in the fridge, so if you want an all Dutch affair use Heineken.)

Heat oil, sauté everything above for 1-2 minutes, throw in the mussels and pour beer over until it is at least half covered. Cover pot, let it cook, shake the pot after a few minutes and then wait for the mussels to open and they are done. Serve and sprinkle chopped parsley on top.

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Tuesday, October 26, 2004

Experience Japan Hour at Waraku

51 Cuppage Road, #01-12
StarHub Centre, Singapore 229469
Tel: 6721123

(they have other outlets in East Coast and Katong)

In light of the annual monsoon rain that we have been receiving, I have a good suggestion to fight the wet-grey-day blues. Nothing beats a nice hot pot of soup on a nice cold day. I went to Waraku on a rainy afternoon, and I left the restaurant with the warm tummy and a smile.

one of the variations of their "Japanese Papersteamboat"

Being in Waraku is like experiencing the show Japan Hour. You have the Japanese speaking staff constantly greeting you, “Irasshaimase, welcome to Waaaa-raaaku” and when you leave, there is a chorus to usher you out, “Thank you for coming to Waaaa-raaaaku”. I like it when I go to a Japanese restaurant and I hear people around you speaking in Japanese. It usually an affirmative sign you are in a good place, if the Japanese people like, it has to be authentic. This place is quite Japanese, and it lives up to the standards that they set for themselves.

On their business card it reads:

WARAKU will continue to provide food Traditional Japanese Food and Service at a reasonable price…

Based on that, they get two of thumbs up from me.

How Japanese is this place? Well, the card also reads…

* how to hear thank you from customer
* how to get smile from customer
* how to get appreciation from customer
* we thinking all the way

If anything, they got a big THANK YOU, SMILE and wonderful APPRASIAL from me.

Regarding the more important issue, the food is good. This place’s speciality is its udon, so I decided that I had to give it a try. It was goooooood. It was also interesting because I thought it was only the Italians that had their noodle type things at an al-dente texture, the udon that I had here also had a slight bounce to it that you would never ever get in those packet udon from the supermarket that I’m used to. The soup was also absolutely heavenly. On a cold and wet day, it’s a great place to hide out, with the hotpot in front of you. I had a miso based soup (you can either have a clear soup, miso soup or a spicy soup) with chicken and a load of vegetables and udon which was priced at about S$18 inclusive of taxes. This is also one of the few places in Singapore which serves the ‘Japanese paper-steamboat’, and its reasonable too, they range from about S$9-S$15 for one of those steamboats that would come with a serving of rice and chawarmushi.

I like this place very much. The wide range of choices that they offer you is fantastic, however if you are as indecisive as me, you’ll find yourself in a lot of trouble, because they had to come back for my order 5 minutes after my family had decided. In addition to that, it is not that expensive. Service is quick and attentive too, but the only catch is that, the food comes quick, but if you have a steamboat, you'll have to wait in anticipation for the soup the boil and the food to get cooked. Plus, if you ever find yourself craving for some Japanese after watching Japan Hour, this is the place to come.

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Sunday, October 24, 2004

The Humble Homely Hakka

Plum Village Restaurant
16 Jalan Leban
Singapore 577554
Tel: 4589005

This place serves up some good home-style Hakka food. The service and the place is also really rustic and homely. I have been to this restaurant since I started eating solid foods, and I have fond memories of having dinner here with my grandparents on Sunday evenings. It has been about a year and a half since we’ve been back there as a family so going back there today was nostalgic. It was especially so when the lady who has been working in the restaurant for many many many years remembered us! It was almost like going back in time with the no-frills deco, service staff and the families that pour into the relatively small restaurant with their noisy chatter.

Salted Chicken

The food is good. It has always been and still is. I think for me that was one of the most interesting aspects of the restaurant. People talk about their comfort grub, the food here is no grub, but there is a lot of comfort in it. 15 years later and the dishes are still wonderful, everything is as it was. Sometimes I think going there is like stepping back into a time machine, it’s simple, it’s warm, it’s nice. Its not too expensive too, we had dinner for 4 for about S$55, where we had salted chicken, some vegetable with garlic, pork ribs and Song He Tau steamed in blackbean sauce. For me, its nostalgia personified. And anyone who knows my eating habits, I’m not a big fan of the Chinese restaurant scene or rice, so I guess this is some good old Hakka soul food.

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Saturday, October 23, 2004

the Grrrreat GARIBALDI.

36 Purvis Street, #01-02
Singapore 188613
Tel: 68372468

Our friends have been commenting that this is probably one of the best Italian restaurants in Singapore so we decided to go there for lunch. The al-carte menu looked really interesting and they have a degustation type menu for $98+++ per person. But seeing how it was lunchtime, we decided to try to set lunch menu instead.

The ambience of the restaurant is nice, the dark walls makes it intimate but yet it isn’t too stuffy that you have to watch your ever move at the table. Service was not too impressive initially since I had to wait for 5 minutes just to get an answer to my simple question, “Excuse me, would you be able to tell me what the soup of the day is?” Seriously, for a restaurant of such high standings, you would expect ANY waiter to have the answer. But we were soon pacified with a delightful serving of parmesan cheese bread, and so since our mouths were distracted, we stopped complaining and we excused the waiter. Service later was prompt, but not fantastic.

Roast Veal with tuna sauce

There are probably enough options on the set lunch menu ($26+++) to satisfy everyone. I had a porcini soup for starters among the other choices of roast veal with tuna sauce and a salad. The soup was good, but my roving fork also poked at my brother’s veal which was really really interesting for the tongue. They served very thin slices of veal with a creamy tuna sauce, imagine that! I’ve never had tuna sauce, as strange as it sounds it tastes really good together. As an entrée I had the grilled tuna served on a bed of mashed peas and capsicum sauce. I don’t like peas. But I gave peas a chance this time. The harmony of the dish was good, I would have never eaten the mash peas on its on, but the slight bitterness in the peas went nicely with the tuna and the sauce. There were pretty good sweet endings too, we were served a panna cotta and coffee or tea which was a nice finishing touch.

All in all, the food was good. I can’t wait for the return visit to explore the other options on the menu.

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Thursday, October 21, 2004

Kitchen Experiments: Asian Scallops

This is what I did, I pan fried the scallop with some butter, in doing so, I tried to get a crispy brown crust on it, to give it some colour and texture. If the pan gets hot enough, you can sear the scallop and get the insides to be just cooked and not overcooked. After that I put together a sauce with a bottled Japanese sauce that I usually use for my Agedashi tofu and then to it I added some minced raw garlic, some grated ginger and some powered wasabi for a twist. The end product was quite delightful, the sauce was light enough for the scallops and the garlic gave it some bite.

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Wednesday, October 20, 2004

Dutch Food Vocabulary Lesson 1: Kaas

(This is an ode to my last block of cheese that I have, so... anyone who is going to the Netherlands, buy me some cheese.)

De Kaaskamer van Amsterdam
Runstraat no. 7
Amsterdam, The Netherlands
Tel: (31) 0206233483

Pronunciation: [kas] de (kazen)
Meaning: cheese: belegen ~ matured cheese; jonge ~ new cheese.

I love cheese. The Dutch’s love affair with their cheese has led to a creation of a cheese-slicer that can be found in almost every Dutch kitchen:

Cloggy Kitchens are also a treasure chest of crude yet practical gadgetry. Best known, perhaps are the uncleanable garlic press and the slotted spade-like cheese-slicer (kaasschaaf) that miraculously produces the stingy, stealth-like slithers of processed curd previously reported. (Try it on anything other than cloggy kaas and you risk being left with a pile of crumbled crud that resembles a scale model of the ex-walls of Jerico)

Source: Colin White and Laurie Boucke, The UnDutchables, USA: White Boucke Publishing (2003)

I lived in Amsterdam for 6 months, and I fell in love with their kaaaaaas. One of my favourite Dutch cheeses is the Oude Amsterdam, which is an aged Gouda cheese. I liked it so much that I carried close to 3 kg of cheese home. It has got a wonderful saltiness, and the longer it’s aged, the saltier the taste. Point of information though, if its a really old cheese, the kaasschaaf isn’t going to work on it, you’ll have to use a knife instead, which works out fine for me because I like thick fat slices on my bread.

I bought my fat wedges of cheese from this shop “De Kaaskamer van Amsterdam” which translates as the cheese chamber of Amsterdam. Its probably the best cheese shop in Amsterdam. It was the best I came across and it was recommended by an Amsterdamer, plus I’ve read in some magazine that it is one of those places you should take a look at when you in Amsterdam so if you do go, go there, and please, buy me some cheese.

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Tuesday, October 19, 2004

The Happy Cookie

The Christening of "The Happy Cookie"

I’ve baked these nameless cookies close to 20 times and every time I give it to someone new, they like it and it brings a little smile. I once baked a massive batch for a group of 50 who were coming to visit this ship I was working on, so I guess if it could make that many happy, it deserves a name. Furthermore, since I’m marking the finished work of this massive assignment that I have been toiling on over 4 weeks, I have decided to name this cookie the happy cookie. I never knew what to call it. It was usually simply referred to it as my chocolate and vanilla cookie or the half-black-half-white cookie.

Happiness on a cookie cooling rack

However since it’s been such a hit, maybe I should keep this little recipe a secret. (Plus I’m a little lazy to type out all the ingredients and the directions, its just too much work after all I have done.)

Monday, October 18, 2004

The new member of the Da Paolo-ians

Da Paolo Pizza Bar
44 Jalan Merah Saga #01-46
Singapore (278116)
Telephone: 64796059

Just for the record, I think my favourite pizza bar at the moment is Spizza. I haven’t been there in a while, but I remember going there when it first opened on Club Street, and I have a good memory of the place. However, coming back to Da Paolo which is the issue at hand, we had lunch there today and it set us back on average $20 per person.

I liked the feel of this place. It’s got a laid back lazy Sunday afternoon place feel. The ceiling is lined with these cowprint/skin and they have got some sort of organic wood thing going on. The long tables nearest to the kitchen are rather cool, they are long and slim and they are cut from one block of wood, the only this is that, its so slim that you would most probably end up knee-knocking with the person opposite you and if you sit at a decent distance to prevent the knee-knocking, you might be too far away from the table for the food.

Piandina con fettina -- Thin pizza bread with slices of beef.

The menu is simple and relatively comprehensive: salads, sides, pizzas and some hot dishes if you desire such. They also serve breakfast/brunch on Sundays. We ordered a salad, the chef’s special pizza – Italian sausage, chili flakes and porcini mushrooms on a choice of either squid ink, arugula or (something else that I can’t remember) pizza base, I chose arugula. In addition to that we had a beef sandwich on thin pizza dough and a gorgonzola cheese pizza topped off with parma ham. Pizza was good, although I wished I could taste more of the arugula in the pizza dough. The most interesting plate was the beef sandwich, maybe I’ll have that the next time I’m there.

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Saturday, October 16, 2004

Ember: the smoldering remains of a fire.

Restaurant Ember
Hotel 1929
50 Keong Saik Road
Singapore 089154

Pronunciation: 'em-b&r
Function: nounEtymology: Middle English eymere, from Old Norse eimyrja; akin to Old English [AE]merge ashes, Latin urere to burn

1. : a glowing fragment (as of coal) from a fire; especially : one smoldering in ashes
2. plural : the smoldering remains of a fire
3. plural : slowly dying or fading emotions, memories, ideas, or responses still capable of being revived.


With all the raving reviews that it had received and the award of best new restaurant 2003, i was really really really excited about going to restaurant ember. Furthermore, the last time i tried to make a reservation on a saturday evening, it was fully booked and so we had to go somewhere else. So with all that hype, it had to be pretty good right?

Since it was our first time to restaurant ember, we elected to go with the Chef's Table, which is a 8 course menu ($75+++/person) that is planned by the chef on a daily basis. This is what we were served:

  1. Soft Shell Crab with Wasabi Aioli
  2. Beef Carpaccio
  3. Parma Ham with Figs
  4. Foie Gras served with peaches and a port reduction
  5. Seafood Linguini
  6. Lamb Loin
  7. Chilean Sea Bass with Porcini Mushroom Ragout
  8. Dessert Platter

Honestly, i don't know if i enjoyed dinner. Maybe my expectations were too high. I read a review online who claimed that Ember just might serve the best lamb loin in Singapore. Perhaps, perhaps? It was alright. My main gripe is that i don't feel that the food was hot enough, the only dish that was served hot was the Chilean Sea Bass, the rest of the dishes were bordering on lukewarm. Furthermore, i didn't feel particularly impressed by anything. The food wasn't bad, but i just don't think it was that good.

The dessert platter was interesting. Creatively interesting. They served a warm chocolate cake with vanilla ice cream, banana tart with lavander ice cream, fig tart with thyme ice cream and lastly a apple strudel with cardamon ice cream. I was rather impressed at all the funky flavours, but, lavander ice cream just tastes strange. I looooooooove ice cream, but i thought i was eating aromatherapy. Thyme flavoured ice cream on the other hand was pleasant, the flavour was mild and gentle but yet interesting for the palate.

For me, Restaurant Ember is too much hype, and it no longer burns with flames.

p/s. Portions are small if you are a big eater. We considered swinging by MacDonalds on our way home.



If the akins diet needs an endorsement, perhaps we could be their pin-up models. We had a little gourmet meat marathon on the grill. Lamb chops, tenderloin slices, duck breast, prawns, squid, the meaty Portobello mushroom and scallops. I can’t decide what was best. I just know, once we started, we just didn’t stop till we polished the plates. Perhaps we should start a poll to vote for your favourite piece off the BBQ.

My best experiment: the prawn marinate that everyone seemed to like. Try this for the next BBQ you have.

1 cup Olive Oil
½ cup Dijon mustard (I mixed whole grain mustard in as well)
1 tablespoon lemon
1 tablespoon Tabasco sauce
½ teaspoon of garlic

BBQing the duck took some trial and error to get it right though. It was marinated with honey and orange rind, but because of the honey, the skin just turned to a charcoal black just a minute after hitting the grill. So we sliced it thin, but that didn’t help either because it got too tough, so the final solution: slice it not to thin, not too thick, so that won’t burn so much and the meat is still tender enough. The residual duck fat that was left on the grill was a great additional flavour for the food too.

All in all, we had great food and some corona to wash it all down, so it was all good. We the akin converts, we love meat.

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Monday, October 11, 2004

Feed my crab greed!

Sin Huat Restaurant
659/661 Geylang Road Lorong 35
Tel: +65 6744 9778

This is probably the only or one of the few kopitiams in Singapore that accepts visa and mastercard. Don’t be fooled by its humble appearance. This kopitiam has character. The chef is the only one who takes the orders and cooks at his own timing. He does a one man show in the kitchen, and it is only this man who would take your order in the kopitiam. Everyone else knows their place, they will simply usher you to a table, take your drink order and tell you to wait for THE MAN to come.

Located at Geylang and sitting by the busy roads on a cool evening has its charms. Furthermore, they have their own fish tanks of live seafood here to add to the dining experience. What I thought was really amazing was that they had live stingrays! I’ve only seen them lying deadpan on a bed of ice, but I’ve never seen any restaurant in Singapore yet that stocks them live this way. The food here is fantastic. See Toh brought Anthony Bourdain there, and if it is good enough for them both to be there at the same time, I reckoned I ought to go there and to check it out for myself. We went as a group of 8 and so we managed to sample a whole range of dishes.

In sequential order we had:
1.Steamed Scallops with some sort of thick garlicy black sauce
2.Gong gong served with a chili garlic sauce
3.Kai Lan stir-fried with garlic
4.Frog cooked in Brands Essence of Chicken
5.Braised Sting Ray
6.Steamed Prawns with loads of garlic
7.Crab Bee Hoon

Just a word of caution, if you don’t love garlic, you might not like this place. I love garlic and so it was absolutely wonderful for me. Every dish is just an explosion of taste in your mouth. If you can only have one dish, have the crab bee hoon. The bee hoon has a smokey taste from the wok and the crab that I haven’t tasted in other restaurants, and the crabs were fresh and the meat was firm too. Needless to say, we were all really satisfied after our meal, although I’m not sure if he any MSG because we were left feeling a little thirsty after the meal. However, in addition to being big in taste, the bill for 8 of us was a hefty sum of about 600+, but if I had to do it all over again, I won’t change a thing.
Feed my crab greed.

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my indecent obsession about food.

I guess this would make me sound really geeky, but I’m really excited about getting an online blog! I grew up around food and needless to say, my family is obsessed about food. Pretty much everyone in Singapore is, and I love it! I spend endless hours talking about food, experimenting and eating, and so this is what my little space is going to be about.

Sunday, October 10, 2004

Celebrate Food! Celebrate Life!

Scribblings from the kitchen

  • Cookout!

  • The Happy Cookie

  • Asian Scallops

  • Thai-Styled Portobello

  • Steamboat Sauces

  • My Semi-Unsuccessful Crab Cakes

  • Cookout 2!

  • Tower of Salmon and Avocado

  • The Vegetable Medley

  • Kylie Kwong’s Mrs Jiang’s Homestyle Fried Eggs

  • Emeril Lagasse’s Orange Pumpkin Soup

  • Chocolate Chip Cookies

  • Grilled Veal Chops with Herb Cheese, Wild Mushroom-Tomato Bordelaise by Emeril Lagasse

  • Tiramisu

  • My Good Friend Amanda’s Chocolate Fondue

  • Wagyu Beef

  • Braised Daikon

  • Eggplant Fritters by Emeril

  • Asian-Flavoured Salmon Fishcakes by Ken Hom

  • My Homestyle Soba

  • Snickers Cookies

  • Cold Soba Salad with Salmon Pomelo and Rocket

  • Mud Crab Salad with Apple and Orange

  • Simple Moroccan Chicken

  • Pomelo Salad

  • Comfort Grub – Homemade Black Gold

  • Wagamama and the Cookbook

  • The Birthday Sashimi Salad

  • Operation Wedding: Beef New Style Sashimi

  • Operation Wedding: Fresh Pomelo Salad

  • Operation Wedding: Salmon

  • Operation Wedding: 2 Caviars

  • Operation Wedding: Sausage

  • I Survived Operation Wedding!

  • Kitchen Experiments: Coconut Fish Stew

  • I Dreamt of Paris and Made Coq-au-Vin

  • Loving Stews

  • Grilling for Vegans

  • Kitchen Experiments: Braised Fusion Mushrooms
  • Nibbles and Scribbles - Restaurants Notes

    La Strada
    Da Paolo il Giardino
    Lunch at Iggy’s
    Crab Shack
    Yanqing’s Shanghai Kitchen
    Tian Tian Hainanese Curry Rice
    Buko Nero
    Le Papillon
    Wee Nam Kee
    Qun Zhong Eating House
    Carl’s Junior
    River South (Hoe Nam) Prawn Noodles
    Geylang Claypot Rice
    Sha Tin Kitchen
    Crystal Jade Golden Palace
    Old Airport Road Emporium & Cooked Food Centre
    Huat Kee Teochew Restaurant
    Nasi Padang River Valley (The Original)
    Xi Yan
    Ken’s Noodle House
    Pu Tian
    Outram Park Fried Kway Teow
    Tai Wah Pork Noodles
    Sun with Moon
    Sapporo Ramen Miharu
    Eng Seng Coffee Shop
    Les Saison
    Jane’s Cake Station
    Canton Wok
    Restorante Da Valentino
    Angus Steakhouse
    Chien Kee Steamboat
    Miss Clarity Café
    E Sarn
    Pepper Lunch
    Mr. Marlin
    Second thoughts about Ember
    La Braceria
    Ah Orh
    The Canteen *closed*
    Saint Pierre
    Hua Ting
    Ahodori *closed*
    Ser Seng Herbs Restaurant
    Original Sin
    Dharma’s Kebabs
    Tapas Tree
    Fisherman’s Wharf
    Corduroy and Finch
    Vis a Vis
    Crystal Jade La Mian Xiao Long Pao
    Gurkha Palace Restaurant
    Lam’s Prawn and Crab Noodles
    Matsuo Sushi
    Balestier Hoover Rojak
    Mumtaz Mahal Restaurant
    En Japanese Dining Bar
    Saint Julien Le Restaurant
    Eastern Restaurant
    No. 3 Crab Delicacy
    Au Petit Salut
    Silk Road Noodle Bar
    Royal Copenhagen
    Lunch at Le Saison
    Marmalade Pantry
    Ah Hoi’s Kitchen
    Chutney Café
    Pasta Brava
    Beng Hiang Restaurant
    Taste of Thailand
    Shun Lu Bak Chor Mee
    Awfully Chocolate Cake Shop
    Saffron Bistro
    Lei Garden
    Sin Fong Restaurant
    Shimibashi Soba
    Soup Restaurant
    Greenwood Fish Market and Bistro
    Peach Garden
    Yogi Hub
    Mushroom Minced Pork Mee
    Liang Kee
    Club Chinois
    La Troquet
    Feed my crab greed! – Sin Huat Restaurant
    Da Paolo Pizza Bar
    Plum Village Restaurant
    Salt *closed*
    Imperial Herbal Restaurant
    Canton Wok
    Chat Masala