Pure Pandan: Specialty Chiffon Cakes!
In 2010, I published my pandan chiffon cake recipe after months of trials and failures. It's satisfying to know that the effort didn't go to waste as the recipe is still the most popular on the internet. What I didn't realise was the far reaching impact of that recipe until when I met with Mark Ng, the owner of Pure Pandan.
Hokkien Man, Hokkien Mee: Fine Dining Chef turned Hawker
Xavier Neo created quite a stir on social media when he left his job as a fine dining chef to take on the humble Hokkien mee. He created even more of a stir when it became known that he opens for only four hours a day (10am to 2pm) and has often had to turn […]
Damian D’Silva’s Kueh Bingka Ubi Recipe: Uber Ubi!
Damian's recipe is quite unlike anything else I have seen online on in recipe books The one thing that really stood out was the caramelisation of the sugar syrup which added that extra dimension of flavour to the kueh. I also liked the thick layer of browned crust on the top of the kueh which develops through a longer 2 stage baking process.
Choon Kee Roasted Delights: Undiscovered Roast Master
Food blogs started to really take off in the early 2000’s. In 1999, there were but 23 blogs in existence, by 2006, there were 50 million. In Singapore, there were just a handful of food blogs when I started ieatishootipost in 2006. Nowadays, we have already moved from blogs to other social media platforms with […]
No Signboard Seafood: Bold, New Menu
It is good to see heritage brands like No Signboard Seafood moving with the times and boldly venturing into uncharted waters. Just months after opening their fourth outlet in Shanghai, their flagship restaurant at Esplanade just reopened after a 2 month renovation. The new premises now spots a cleaner, more modern look with an expansive […]
Kin: Straits Clan, Damian D’Silva’s Straits Cuisine
I first met Damian D'Silva in 2008 when he was serving steaks and chops out of a coffeeshop in Bedok! Back then, he was a tough talking, no nonsense, cowboy chef with an persona reminiscent of Marco Pierre White sans the hair. At the time, I had no idea of his mastery of Eurasian and Peranakan cuisine since he was just doing steaks and pasta.
Bama’s Kitchen: Grandma’s cooking Duck Briyani!
I am sure everyone has significant milestones in our own gastronomic journey. One of mine was my “baptism of fire” into Indian cuisine at the age of 13! Growing up in a Chinese family who seldom eat spicy food, I was caught unawares when my new secondary one friend invited me to his home for […]
Tefal Ingenio: The Best Pizza Recipe you can make at home!
I am very excited to present to you my latest pizza recipe! I have been making pizzas at home for many years using different equipment and techniques, but I have to say that this latest recipe is not only the easiest, it also gives the best results!
Wakayama Prefecture: Food to Eat, Things to Do
Located just 40mins from Kansai Airport is Wakayama prefecture which is the perfect getaway from the hustle and bustle of Osaka.
Lawry’s The Prime Rib: Classic Old School American Dining
Nothing spells out luxury more than a Prime Rib of Beef.... at least in the old days. Growing up in the 70's, Western food was very much something reserved for the elite or for very special occasions. To be able to have a steak was a real treat but if you are really looking to impress, then a Prime Rib Roast carved at your table side from a trolley would be the pinnacle of fine dining!
Try Fresh Seafood Noodles: Birth of a Classic
This dish is quite similar to fried Hokkien mee, but instead of yellow noodles and beehoon, it uses a very unique chewy mee sua which is specially imported from Malaysia and instead of prawn broth, they use a broth made of blue swimmer crabs and lala. The texture of the mee sua is unlike the usual soft mee sua which appeals to toothless grannies. Instead, it's got a very unique chewy texture which is more like a beehoon, but more toothy like a pasta. The mee sua is first fried to infuse it with wok hei before being braised in the gravy to which extra lala is added for sweetness and topped with pork lard. It's the best thing I have tasted in a while! 4.5/5
Emmanuel Peranakan Cuisine: Homecooking away from home
What a lot of us need is to be able to eat a home cooked meal even when we are unable to cook at home. When I was growing up, dinner was always rice with meat, veggies and soup. It is a nice balanced meal and should be the staple for most Chinese families. Unfortunately, with most people having to eat out, most end up eating a plate of char kway teow or a bowl of noodles instead. These are great one bowl dishes but not very nutritionally balanced.