Over the years, my brew of choice has swung from the light and citrusy Hoegaarden, to the dark and broody Guinness (but only if it’s on tap), and back to easy-drinking lagers like Kingfisher and Estrella Damm. Taiwan Beer is currently my favourite, especially their Lychee Fruit Beer.
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Purple is the colour of comfort food
To make the drink, peel the sweet potatoes, chop into rough chunks and steam them for around 15 minutes. While they cool, weigh and heat up the milk. Finally, dump everything into a heat-resistant jug, whizz it all up with an immersion hand-blender and enjoy.
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The surprising sake selection at Ippudo Ramen
I would never have imagined that a ramen chain store would have such a wide selection of nihonshu across so many different flavour profiles.
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Enjoying a lazy afternoon in Singapore as local tourists
Theoretically, it’s now possible to fly again. But with all the uncertainties and inconsistencies in travel policies, we’ve decided to remain grounded for at least another year. While we wait for skies to clear, we wanted to enjoy the experience of being local tourists and spent a lazy, boozy weekend afternoon with old friends.
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Neighbourhood Korean BBQ experience at Joo Mak
The last time we had lunch at Joo Mak, there was a table of three Korean salarymen who ordered Korean BBQ and uncountable bottles of soju and beer. We told ourselves that we would have to come back again and follow in their footsteps, with reinforcements of course.
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I think I’m going to stop buying alcohol now
To determine how bad the situation had gotten, I decided to do a one-off stock take of all the alcohol in our apartment and compile a complete inventory. It looks like we currently own 24 litres of alcohol.
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Three sakes from three prefectures using three different types of rice
Based on our preferences so far, it does seem like we have a bias for low SMV, high acidity sakes made with Yamadanishiki rice, though we haven’t sampled widely enough to make a strong judgement call yet. Likewise on the choice of prefectures, especially since there are so many in Japan.
Looks like we just have to keep drinking and comparing in order to gather enough samples to make a statistically significant decision. In moderation of course, and reasonably spaced out over time.
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Three weeks of Panama Gesha beans from Finca Santa Teresa
During a micro-lot auction held at the Singapore International Coffee Convention in July 2021, the highest bid of US$77 per kilogram was recorded for Gesha beans grown by Finca Santa Teresa in Panama.
After you factor in mark-ups for distribution, storage, roasting, packaging and retail, it’s not surprising that a bag of freshly-roasted beans can sell for upwards of S$40 per 250gm.
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Japanese iced coffee on a hot sunny day
I usually like to drink my coffee hot. But on a particularly hot and sunny afternoon, I find myself craving for an ice-cold glass of black coffee. No milk, no sugar, no nothing.
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Immersion brewing without the right equipment
It’s been almost six months since I decided to stop buying more coffee equipment, and so far, I’ve been successful in resisting temptation. But I’ve been curious about how different my morning coffee would taste if I used immersion brewing, instead of my usual V60 percolation. To figure it out properly, I would have to buy either a Clever Dripper, AeroPress or French press. Or… I could hack something up, using stuff I already had in the kitchen.
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