When you have a group of people who really believe in what they do, they will find every way possible to source for good ingredients, cook great food, bake beautiful cakes, deliver fantastic service and make you feel like family whenever you visit.
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Mussels straight from the kelong
More than 90% of the seafood consumed in Singapore is imported, with the remainder being supplied by fish farms like the floating kelongs off Pulau Ubin. Usually, we don’t give this much thought, given the abundant and steady supply flown, trucked and shipped in from all over the world.
But once in a while, a global pandemic happens and food supplies are disrupted. Then you start thinking about growing your own vegetables and buying locally-sourced seafood online. And that’s how we found Ah Hock Kelong’s online store on Shopee and ordered 3 kilograms of mussels.
Continue readingIf you don’t cut the cake into pieces and just eat the whole cake, then you only had one piece
Right?
Continue readingNasi padang is our happy meal
We discovered Butterscotch on foodpanda earlier this March when we were searching for new places to try, and since then we’ve made seven orders. Which works out to at least once a month, sometimes twice, and by now, we’ve tried almost all their dishes.
Continue readingOkonomiyaki so good, we had to go twice
No visit to Osaka is complete without having okonomiyaki, one of the city’s signature dishes. It is greasy, crunchy, tasty and made right in front of you on a sizzling hot plate. There are carbs, veggies and meat in one messy package, making it a complete meal.
Continue readingDifferent shades of Kaiseki in Kansai
Kaiseki-ryōri (懐石料理) is a multi-course meal that highlights local ingredients through different tastes, textures and techniques. Each restaurant will have its own take, while still keeping within the broad confines. They don’t repeat, but they often rhyme.
Continue readingDinner and drinks in Pontocho alley
A trip to Kyoto would not be complete without a night out in Pontocho alley, a long and narrow stretch lined with numerous restaurants and bars.
Continue readingKyoto soba three ways
From their menu, you can infer that they get quite a lot of gaijin tourists, because there’s a helpful guide in English on how to eat soba. What’s missing from the guide though, is the most important fourth step: slurp the noodles as loudly as possible.
Continue readingKyo Kaiseki in the heart of Gion
Having a Japanese kaiseki meal is an experience in itself, and there is no better place to enjoy it than in Kyoto, where it originated.
Continue readingTeppanyaki at the butcher’s shop
Where do you go for nice but reasonably-priced Kobe beef teppanyaki? First, you take the train to Kobe. Second, you opt for lunch and third, you choose a butcher’s shop that also happens to run a restaurant upstairs.
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