Graphic details of U.S.D.A. prime beef tenderloin being handled and prepped into cuts of filet mignon for human consumption. Chef NAT is hard a work. In Instant and Black & White camera modes. Rather film noir, I must admit.
Read more "We, the Carnivores"
There was a wee bit of conundrum. Yes, yes. A small one. Staff: Welcome to Joie, we have changed our concept from our days as Dozo before our re-location. Us: We can see that! (wilted faces all round). You don’t serve Japanese food anymore! (correction: fine moderne Japanesque).There’s no meat on the menu! (minds envisioning […]
Read more "[SG] Joie by Dozo"
Candlenut has made great progress since its teething days at Neil Road. Presently housed in the Dorsett Residences at Chinatown, it presents itself as a classy yet understated Peranakan powerhouse with a modern twist, an intentional departure from the stuffy image that Nonya restaurants traditionally emit. With the tagline, “Inspired Peranakan Cuisine”, Chef-Proprietor Malcolm Lee […]
Read more "[SG] Candlenut: Inspired Peranakan Cuisine"
You Kee is a meat lover’s place. It’s also famous for its herbal soups. Nestled along a row of shophouses in Tuta, Skudai, it’s unmissable for its gigantic banners featuring an XO drinking duck and a brown urn. Double check that there are 2 such life-sized urns stationed out front and voilà you are there. Now, […]
Read more "[M'SIA] Restoran You Kee XO @ Johor Bahru"
There were so many choices. Seriously, so many choices from which to decide where dinner should be upon landing in Houston after a 1.5 day flight halfway across the globe. And lo! I insisted on LA Crawfish in a run-of-the-mill foodcourt right by the 99 Ranch Market off the Katy Freeway. If one has ever […]
Read more "[USA] LA Crawfish @ Houston, Texas"
BIG.FAT.DONUT. There’s nothing in that catchy tagline that particularly appeals to my general sense of health and well-being. But curiosity killed the cat, and so it did my week-long fast of cous-cous, Greek yogurt and kale. So as we drive into Austin, we pinned down Gourdough’s as our first cholesteral-filled, heart-stopping destination for Sunday brunch. […]
Read more "[USA] Gourdough’s Public House @ Austin, Texas"
A lovely piece by NY Times on the beloved Dr Maya Angelou, whose understanding of our humanity, and whose empathy towards women less fortunate, will always be remembered. “The Health-Food Diner” by Maya Angelou No sprouted wheat and soya shoots And Brussels in a cake, Carrot straw and spinach raw, (Today, I need […]
Read more "Dr Maya Angelou. You Loved Food Too."
“Dear food preparing chef person,” the 4 year old starts out after his Christmas meal circa 2009 at Chez Papa … “I want to tell you that my taste buds on my tongue (are) dancing the macerena [sic] & I feel good inside. Thank you 4 being you!” Why now, isn’t that just the sweetest […]
Read more "[M'SIA] Chez Papa French Bistro & Wine Bar"
A Foreword or Forewarning: This post really is for afficiandos of Teochew cuisine, and for those who are enthusiastic about eating traditional dishes that are braised, boiled or steamed — food transformed by the element of water. More than that, this post may attract haters as there is one controversial dish introduced in here that […]
Read more "[SG] Chui Huay Lim Teochew Cuisine @ Keng Lee Road"
Cooking implicates us in a whole web of social and ecological relationships: with plant and animals, with the soil, with farmers, with microbes both inside and outside our bodies, and of course, with the people our cooking nourishes and delights. Above all else … cooking connects.
Cooking — of whatever kind, everyday or extreme — situates us in the world in a very special place, facing the natural world on one side and the social world on the other. The cook stands squarely between nature and culture, conducting a process of translation and negotiation. Both nature and culture are transformed by the work. And in the process … so is the cook.
From: Cook: A Natural History of Transformation by Michael Pollan
Read more "[Quote] Cooking Implicates"
Palm sugar is one of Southeast Asia’s gift to the world of sugar and molasses. It tastes almost like caramel or toffee. Only better. This organic, unrefined sugar is produced by tapping the sap of palmyra or sugar date palm trees, before boiling into a thick, dark syrup, and then crystallising into various moulded cakes. […]
Read more "You say Gula Jawa, I say Gula Melaka"
So it’s another day of marathon eating and we end up by unexpected design to neither eat local nor familiar. For lunch, we follow the call of a friend who says, “You gotta try it!” and wind up at Jalan Serampang at Taman Pelangi for a tummy fill of Italian. Goodness knows why Chef Hans […]
Read more "[M'SIA] Gianni’s Trattoria @ Johor Bahru"
It’s been a while since I last posted and I might have been frightfully busy or had just simply lost my personal incentive to ravish the great eats sprawled all over Singapore. Foodies who know the boundless foodscape here must think I am almost crossing that thin line of crazy to say so. But it’s […]
Read more "[SG] Sumiya Charcoal Grill Izakaya @ Orchard Central"
As I stepped into my 4th and final bread making lesson, I knew I was sensing the arrival of mild withdrawal symptoms. These baking sessions have been therapeutic and an immensely enjoyable way to spend the weekend afternoon. What’s to become of me from henceforth? Perhaps it’s time to get me one of these convection […]
Read more "[SG] Bread Making IV @ Creative Culinaire"
Chef NAT’s Oysters Rockerfeller, Houston, Texas I like technology. It allows me know what’s happening in a kitchen halfway across the world in an instant. All hail whatsapp (just don’t start charging me). In what was a perfectly ordinary day earlier in the week, I heard the “do doop” alert notification on my phone. A whatsapp message […]
Read more "Oysters Across Three Continents"
I walked into baking class and for a moment was stumped when I eyed this. Was I making lumpia, a Filipino Chinese-style spring roll, or was I making some form of limp Swedish bread? And then I spotted the rye, and recovered duly. We were going to make Limpa Bread which is a traditional Swedish rye […]
Read more "[SG] Bread Making III @ Creative Culinaire"
North Border Bar & Grill is nestled among the tropical green on Rochester Park, which is home to a handful of quality restaurants on its hilly slopes. More intimate than Dempsey Hill with none of the chintz, Rochester Park is a serene place for lunch and a very romantic place for dinner. It is a […]
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Heavens! It’s my first time in a Cantonese culinary class. I do love Cantonese food — it’s just that the idea of cooking any just always seemed like a remote idea that would never see the light of day. I mean, slaving over a smokey wok seems so daunting, doesn’t it?! Alas, dawn has come […]
Read more "[SG] Cooking Cantonese Cuisine @ ToTT"
Macarons have been the biggest fad since cupcakes, and not even the dubious cronut has surpassed it. Well, I qualify that with the fact that cronuts have yet to make its way to the shores of Singapore — and we are honestly a pretty faddish nation. So well, macarons remain at the top of the food […]
Read more "[SG] Macaron Baking Class @ Glace Patisserie"
Tras Street is decidedly looking more French these days with three French pickings hardly a stone’s throw away from one another. I decided to go for the one in the pink shophouse. It’s Fleur De Sel. Fleur De Sel is almost nondescript behind the chocolate coloured walls and door frame. It’s nearly miss-able for it’s understated […]
Read more "[SG] Fleur De Sel, Le Restaurant"