Roots and Wings: Batam Orphanage Project
Project Roots and Wings
Best Places for Tapas in Madrid
One of the best things you can do in Spain is to go on a tapas tour! In Spain, lunch is served from 2pm to 4pm and dinner is 9pm to 11pm. In between, when you are feeling a little peckish you can simply step into one of the numerous bars, order yourself a drink […]
Together, We can Make it Better!
I am sure that this video would have put a smile on your face and brighten up your day! But do you wonder why? One of the little secrets to finding happiness in life is to do something nice for someone else. I think in our busyness we sometimes become very inward looking and forget […]
Sushi Mieda: Intimate vs Intimidating Sushi
Eating Sushi can be an intimate or an intimidating affair especially at high end places where there is a limited number of seats and you are within cutting distance of the chef’s sushi knife. Even when it is intimidating, it can be a fun intimidation or a stressful one. It all boils down to the […]
Happy Go Round: A tribute to our Foreign Workers
“Happy Go Round” is an initiative to reach out to those segments of our society whom I feel have been largely ignored. The idea is simple. Food = Happiness. So we spread happiness around through food! Singapore depends on these foreign workers who have left their own homes to work on our shores to build […]
Da Tou Xia Prawn Mee: If at first you don’t succeed…
There is a very peculiar quirk in our Singapore food culture which the Japanese would find very surprising. Whenever you order a hawker dish here in Singapore, the soup is always regarded as a freebie. So it is not unusual for us to expect a refill of the soup whenever we eat Bak Kut Teh. […]
GAP-FF accreditation of Singapore Fish Farms: Kühlbarra Barramundi
In the last year however, I got wind of a local fish farm which was producing Australian Barramundi (That is what the Aussies call them) in the Southern waters off Singapore. I ate it the first time at The Naked Finn and I was amazed at how good it was. My friend Ken Loon who owns The Naked Finn is a crazy seafoodie, so when he started raving about this locally farmed fish, it naturally piqued my interest.
Wild Rocket: Proudly Made in Singapore!
Chef Willin is the kind of guy who would dream about eating curry puffs and char kway teow. His passion is to be able to translate the essence of our traditional Singaporean flavours for a modern audience. If he had lived in the 70's, he would most probably have been a Chef owner of a Hainanese style coffee house. But he started his restaurant in the mid 2000's which was right at the beginning of our current culinary renaissance. So, he opened a restaurant to showcase contemporary Singaporean dishes, a style he calls "Mod-Sin".
The Naked Finn: Hot, Seductive, Addictive Lobster Roll
There are few things as sexy and seductive in the culinary world as a bright red lobster. But like a lot of politicians, they tend to over-promise and under-deliver. How many times have you eaten lobster and gone away thinking that you paid a lot of money just to look at a beautiful shell while […]
Medan Town: Tanjong Katong’s Tasty Little Gem
A few weeks back I wrote about Anson Town. Right after that was published, my friend Cactuskit was raving about yet another “town” in another part of town. This time, we head up north to the Northern part of Sumatra, to another place with good food which I was planning to visit last year […]
Lemongrass Laksa Chicken Recipe
Here’s my original recipe of Lemongrass Laksa Leaf Chicken which I developed for Lee Kum Kee using one of their premix sauces. Try it and let me know what you think! Ingredients: 400g Chicken Thigh 1 Onion, sliced 1 Red Chili, sliced 2 Tbsp Coconut Cream 1 Tbsp sugar Chopped Laksa Leaves ⅓ cup Mirin […]
Hai Chang Fish Head Steamboat: Gem of Tampines Round Market at night!
We were quite pleasantly surprised by the sambal kangkong which had a wonderful smokey aroma and a great prawny umami. The fact that they fry their own sambal came as no surprise. But the real skill comes from the deft hands of their Singapore born Cze Char chef who managed to capture the smokiness of the wok fire! This is the best Sambal Kangkong I have had for a long time!
Master Prata.com: Crispy Jalan Kayu Style Prata!
Master prata is run by a young man who father used to make pratas at Jalan Kayu. He inherited the crispy prata recipe from his father and still persists in making his own dough in order to preserve his father's recipe. The prata was shatteringly crisp and reminded me of the crispy prata that I used to eat in the 90's.