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
Tetsu Kasuya vs Tetsu Kasuya
The Tetsu 4-6 is the go-to recipe that I use to brew my V60 pour over coffee every morning. But since Tetsu is now experimenting with a drastically different technique than the one he perfected in 2016, I thought it’d be interesting to conduct a head-to-head comparison between the two.
What will be the result of the Tetsu vs Tetsu competition?
Will Tetsu beat Tetsu?
Or will Tetsu beat Tetsu?
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
Brewing freshly roasted beans from Tiong Hoe Specialty Coffee
I’d read about how good Ethiopian beans resulted in coffee with a prominent blueberry note, but I’ve always been skeptical. How can coffee taste like blueberry? But I finally understood after tasting it for myself. It had good balance and body, with a wonderfully floral scent and that amazingly addictive blueberry flavour.
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
It’s finally our turn to get jabbed
There were online articles about how some people had been waiting for weeks and weeks without any updates, and so we were expecting some time before it reached our turn. However, in less than ten days, we received SMSes with individually-customised codes, inviting us to book our vaccination slots online.
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 reading
I think I’m going to stop buying coffee equipment now
Hobbies can get really expensive, really quickly and the trick is knowing when to stop after you start going down a rabbit hole. When it comes to coffee equipment, I think I’ve reached that stage where I’ve bought all the gear that I need to enjoy my daily morning V60 pour over and the occasional afternoon flat white.
Continue readingPopular Posts
