2nd Annual Independent Food Festival Awards: Best Hand Crafted Virgin Soy Sauce in Southeast Asia Many thanks to Hillel from Taste Everything for once again organizing the Annual Independent Food Festival Awards. This unique web-based Festival asks participating bloggers to come up wi...
At 58 degrees C with the combi set to 20% humidity, the egg never looked cooked, i.e. the whites remained transluscent. But when I held it at 67 degrees C, the whites started to set, turning… well, white. But when held too long, the egg yolk hardened. I had read in Harold McGee’s semi...
I know this post is going to offend some readers. So, I’m placing this little warning here. If you’re among that part of the population that doesn’t condone the cooking and eating of cute, baby animals, please don’t scroll down. If, however, like S and me, you live to eat and absolute...
Ever since returning from Barcelona , I have been slightly obsessed with peta zeta , or as we say in English, pop rocks. It’s Oriol Balaguer ’s fault. When we were in Spain, one of the must-visit places on my wife S’s itinerary was Balaguer’s boutique. She’s been slightly obsessed wit...
A friend of mine said something really interesting the other day. He asked me if I’d ever noticed that while Bali has several stunningly beautiful restaurants, with gorgeous views and great design, and some great local restaurants, that serve both fantastic Balinese and other regional...
S adds the foam to a “tortilla” I’ve never had the pleasure of dining at El Bulli, currently considered (if you agree with Restaurant magazine) the world’s best restaurant. That said, I’ve long admired Ferran Adria, the crazy mad scientist chef-owner who spends half of each year in a ...
Last weekend, my wife S and I, accompanied by two friends , had brunch at one of Singapore’s most talked about new restaurants, Mimolette . Since it opened a few months back, we’d heard both very good but also very bad things about this little restaurant, discretely located next to th...
Of course, food bloggers are different from newspaper or magazine journalists (which S and I have also been). When a cookbook is delivered to the average editorial department of a printed publication, an editor or writer will most often be tasked to “review” it. That usually means a q...
First and foremost, I want to thank everyone for reading this blog and supporting me over the past 6 and a half years. It is amazing to think that this blog started as a simple experiment back in 2005. I have loved meeting readers and fellow bloggers. I have been amazed at the fantast...
I really don’t come to Hong Kong often enough. But when I do, I make sure I get a few trusted foodie friends to take me out for good local grub. Most recently, I had the great pleasure of tasting what might very well be the best version of Chinese roasted suckling pig I have ever had....
It’s no secret that I love burgers . Love going out for them and also love making them. And I think I do a pretty good job. Haven’t had too many complaints at least. That said, I’ve always been slightly bothered by one thing. I prefer my burgers with a slightly thicker patty. It’s jus...
When you think about great foodie travel experiences, there is perhaps none more quintessentially synonymous with Sydney than having breakfast at bills. For many of us, a trip to Sydney just isn’t complete without having tucked into the best scrambled eggs in the Southern hemisphere o...
Yesterday afternoon, I had the great pleasure of attending the local (Singapore) launch of the Singapore International Culinary Exchange (SPICE for short) and the unveiling of the Singapore Takeout. The Singapore Takeout is a custom-fabricated shipping container that, with the push of...
all-time favourite desserts is crème brûlée. It’s also a dish that I’ve found challenging to perfect. As many of you know, my wife S and I have an insane number of cookbooks, close to 400 at last count. We’ve tried a huge host of crème brûlée recipes written by some of the world’s bes...
story, S also let slip one of my own favourite ways to use my chicken curry, which is to cook it up as part of a rather Modern Singaporean curried chicken risotto. I’m a big fan of experimenting with “Mod Sin” (as Chef Willin Low calls it) dishes. I’m particularly proud of several of ...
While the above might not be the prettiest picture I’ve ever taken — heck, it’s probably not even among the top 50 — I’m pretty darned excited about it. Or rather, what it’s showing. Obviously, it’s an egg. More specifically, it’s an egg whose white is set but whose yolk is soft, squi...
So, there’s a small reason I haven’t had time to post for a while. 3.075 kilos small to be exact. On 10 March, my darling wife S and I became parents (for the first time). Our little boy–we’ll call him T on this site–is a real cutie and has been keeping both of us very busy. S is doin...
It’s no secret that I love burgers . Love going out for them and also love making them. And I think I do a pretty good job. Haven’t had too many complaints at least. That said, I’ve always been slightly bothered by one thing. I prefer my burgers with a slightly thicker patty. It’s jus...
Hola! I have just returned from a jam-packed week in Madrid, Spain. My colleagues and I were there to organize a super-cool culinary event that was also used as the launch pad for a whole series of even cooler food initiatives. The event was titled A Night in Singapore and was the ope...
Last month, I had the pleasure of announcing and hosting a little contest sponsored very kindly by Staub. I had asked readers to send me their best photo of a gorgeously scrumptuous one-pot meal. The winner–chosen by my wife S and I–would receive a nice, brand new 18cm cherry red Stau...
The other dish that I have already decided to prepare is a sesame crusted orange-hoisin lamb loin with sweet potato mash. For the lamb, I first ensured that it was tied up tightly using kitchen twine in order to give it a rounder, more cylindrical appearance. I then made a marinade us...
