It started innocently enough, back in April last year when the nationwide not-lockdown was announced. Faced with the prospect of hunkering down at home for more than a month, there was one immediate priority. No, not toilet paper, but snacks, lots and lots of snacks.
Continue readingCategory: Food
The battle of the chai tows
In a head-to-head competition between Chinese 白萝卜 and Korean 무, which radish will reign supreme?
Continue reading
Ugly fruits make yummy desserts
Of all the fruits in the citrus family, I’d say that the kaffir lime is probably one of the ugliest. It’s lumpy, wrinkly and doesn’t look particularly appetising. The rind is quite thick and the fruit itself doesn’t yield much juice. Its redeeming quality though, is that the zest is very flavourful and makes a wonderful ingredient for desserts.
Continue reading
Nanyang Chinese fusion cuisine done right at Famous Treasure
There’s an abundance of Chinese restaurants in Singapore, many of which specialise in specific regional cuisine such as Cantonese, Teochew, Hokkien, Sichuan, Hakka etc. But even though Famous Treasure is also a Chinese restaurant, they don’t quite fit the mold.
Yes, they have Cantonese roast meats on their menu and serve traditional Teochew orh nee dessert, but what makes them special are their well-executed Nanyang (南洋) dishes, many of which you’d typically find at neighbourhood tze char stalls.
Continue reading
The plating at Brasserie Les Saveurs is just so pretty
Firstly, our waiter set down our bowl-shaped plates with the neatly assembled lobster, microgreens and croutons. Then, he proceeded to fill our plates with bisque from his large gravy boat, creating a viscous moat around the mini lobster island. I don’t know why, but this way of presenting soup always impresses the heck out of me. I just find it so elegant and bourgeois (an atas French word that means atas), and it tasted as good as it looked.
Continue reading
The semi-buffet at One-Ninety offers a great balance of choice and quality
The good thing about buffets is the large amount and variety of food on offer, ensuring that everyone gets to choose what they want to eat. The bad thing about buffets is that, for the very same reasons, the quality of food tends to be mediocre.
Continue reading
When you can’t fly to Japan, head to Tanoke for good food and lots of sake
The six bottles of sake on display were only a small sample, because once you turn around, you’re greeted with a wall of chillers packed with sake from all over Japan. It’s not a terribly large collection, but it is impressive and not a common sight in Singapore.
Continue reading
Old school Hainanese Western food at Prince Coffee House
The oxtail stew arrived next, with chunky pieces of soft and beefy meat drenched in brown sauce and accompanied by steamed potatoes and vegetables. Given the fall-off-the-(tail)bone-ness of the meat, it was obvious that it was slow-cooked for many many hours. The sides were, as expected, boiled to death but were still delicious with the slightly peppery brown sauce. Because a good brown sauce makes anything taste good.
Continue reading
We really tried our best to finish the generous lunch at Beach Road Kitchen
As we were browsing the various restaurants participating in this year’s Restaurant Week, the menu and compelling price point at Beach Road Kitchen caught The Wife’s attention and we found ourselves there on a weekday afternoon.
Continue reading
Be careful, green chillies from India can be very dangerous
The moral of this story is to never underestimate big green chillies, especially those from India. And if you ever have to cut them, it’s a good idea to wear gloves before you do.
Continue readingPopular Posts
