We’ve heard about intermittent fasting over the years and had thought about trying it out, but never really got round to actually doing it. That is, until a few months ago, when we were sitting on the sofa, watching our K-dramas and feeling a bit chubby (okay, maybe more than just a bit), and decided to give it a go.
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Thirty days of machine learning with Kaggle
Last month, I received an email from Kaggle inviting me to participate in a beginner-friendly “30 Days of Machine Learning” challenge. It was a timely reminder to continue on my data science learning journey, especially since I haven’t made any progress for quite some time.
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There is such a thing as a purple radish
Kawaii desu ne!
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Putting the flexibility of Tetsu 4-6 to the test
One of the reasons that led me to choose the Tetsu 4-6 recipe when brewing our daily morning V60 was the supposed flexibility of the technique. The best way to find out if this was indeed the case was to try the different combinations myself. Here’s what I found out.
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Ollella doesn’t just make yummy kueh kueh
When it comes to kueh kueh, Ollella ranks high on my list because of their fantastic kueh dadar. We recently discovered that they also cook home-style comfort food like nasi lemak, lontong and sate ayam and offer island-wide delivery. So, we ordered their family combo meal to sample what they had to offer.
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I finally made it back to Nylon Coffee after eight long years
Let me just say upfront that, sometimes, I’m a terrible customer. I was looking back at some old photos and realised that the last time I visited Nylon Coffee Roasters was eight years ago, all the way back in the September of 2013.
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Sorrowful rice of ecstasy 《 黯然销魂饭 》
1996 was a great year for Hong Kong movies. Because in 1996, the fantastic 《食神》 (God of Cookery) was released. There are so many classic scenes in that movie, but one unforgettable segment has to be when Stephen Chow made 《 黯然销魂饭 》。 It’s a challenge to translate the name of that dish to English, but “Sorrowful rice of ecstasy” is probably as close as it gets.
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Ang ku kueh doesn’t always have to be red
It’s good that traditional shops like Ji Xiang Confectionery are experimenting with different flavours and colours, instead of simply sticking with the classic tried-and-tested ones.
While some might think that this dilutes the original symbolism of the beloved ang ku kueh, these innovations do make it more attractive and relatable to the younger generation, who may otherwise just give it a miss totally.
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Comparing four junmai ginjo and daiginjo from Umenoyado, Sakari and Kuheiji
More than a month has passed since we embarked on our search for smooth sakes available for sale in Singapore. Our orders from various online stores arrived progressively, and we’ve been keeping ourselves pleasantly intoxicated over the past few weekends.
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Online vs offline durian
Durians are notoriously difficult to transport. No matter how airtight the packaging, durian molecules will somehow find a way to escape and announce their presence to anyone within a 10 metre radius.
If you own a car, at least you can keep your windows up to contain the fallout. But since we don’t, we either buy them from our neighbourhood fruit stall and walk them home, or order them online and get them delivered.
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