Signature Mille Crêpes.
  • The power of food as a bonding tool – use it to create a meaningful relationship!

  • “Cooking is not about being the best or most perfect cook, but rather it is about sharing the table with family and friends.” ~ Skye Gyngell

    Restaurants and food reviews reflect my personal taste experience. One man's meat is another man's poison. What I like and dislike may be in conflict with your opinion. To each his own.

    The recipes I provide have been tried, tested and adjusted to my family's preference. On seasoning of food; when in doubt, less is more.

    Please feel free to leave a comment or just say Hello on my About page :)

Signature Mille Crêpes.

Lady M® Confections @ Marina Square

Uber chic bakeries, cafes and pâtisseries are sprouting like wild fire in Singapore these couple of years and Lady M® from New York’s Upper East Side (founded in 2001) has broken into Asia and Singapore like a whirlwind. Who is she? I have no idea currently but will find out for myself asap after this Easter … Continue reading

The heat is on.

It’s A Marvelous Goal!

I know nothing about football although Ryan said it is fun and we should all play it sometime. Ya right! Like I want to be hurt. That’s what I witnessed during a match on 15th April 2014 – the pain and joy! Pahang FA is the reigning champion of Malaysia Super League on the back … Continue reading

Stir-fried Prawns with Yellow Chives.

Chui Huay Lim Teochew Cuisine @ Chui Huay Lim Club 醉花林俱乐部

醉花林俱乐部 Chui Huay Lim Club, translating to Drunk Flower Forest Club, one of Singapore’s oldest club was founded in 1845. It was originally set up for Teochew (one of the largest Chinese clans in Singapore and have been in Southeast Asia since the mid 19th century) businessmen to engage in business networking as well as … Continue reading

Followed by the scones the size of the jam jars.

Chihuly Lounge @ The Ritz-Carlton, Millenia Singapore.

Jerry’s back from Switzerland and we intended to do some catching up with tea followed by dinner but we weren’t that lucky! Firstly, The French Stall (TFS) that I wanted to go for tea was closed on Mondays and secondly, so was Sik Bao Sin (our dinner venue). We only knew that TFS was not … Continue reading

I heated up the left over gravy and pour over the boiled noodles without additional seasoning.

What I Did With Leftovers

My mom gave me some Koka plain instant noodles without seasoning during CNY and I had not cooked them. Last Saturday, I had crab feast with my children at Ju Feng Garden Kitchen and we had some chilli crab gravy left. So I dabao (packed) home the gravy. Found a claw and one shell with … Continue reading

虾酱鸡 is a favourite item on cze char menu and Ju Feng did this dish very very well indeed.
As you can see, these wings weren't greasy at all.
They were crisp perfectly and the taste was not overly salty from the fermented shrimp paste.
The crispiness retained well when I had the last one which had cooled down significantly.

Ju Feng Garden Kitchen 聚丰园小厨 @ 7 Tanjong Pagar Plaza

In my previous post almost a year ago… Ju Feng Garden Kitchen serves wonderful cze char with authentic local taste at very reasonable price and friendly service. It was so good some of our kakis (Wilson Wong is one) are planning their own family trips there. As Su Suling said, “Cooking is excellent. Highly recommended.” … Continue reading

Besides the indulgence of a good double-boiled herbal soup, a trip to Soup Restaurant would not be complete until you have sampled their signature Samsui Ginger Chicken.
The chopped boneless pieces of succulent tender chicken is arranged around a saucer of aromatic minced ginger surrounded by thin slices of cucumber. 
It is served with a platter of crisp lettuce leaves on the side.

The Legacy Of Samsui Women Lives On… Soup Restaurant 三盅兩件 @ Paragon

The legacy of the Samsui Women is a big part of our history and early developments as a nation. It is believed that an influx of approximately 200,000 Samsui women came to Singapore from China between 1934 and 1938, and this continued until 1949 when emigration from China was declared illegal here. Today, there are … Continue reading

This was the last item we order but first to arrived.
It was also the best executed dish on our table.

Starker Fresh Beer Singapore (Stärker Frisches Bier) @ Zhongshan Park

Ever since Vanessa started work, I haven’t been able to spend much quality alone-time with her but I was fortunate last night. We happened to be online at the same time and I asked her where she was. “At work, but I can leave any time”. “Nom nom nom?” I typed into the chat box, … Continue reading

Khin Kee Fishball Noodle Soup.

Toa Payoh Lorong 8 Market & Food Centre

Around mid last year was the first time I’ve been to Toa Payoh Lorong 8 Food Centre. I know I am missing a lot of good food from stalls that only operates during the day but below are some of the interesting palatables I came across over the previous few late night visits. My latest … Continue reading

水煮鱼 (shui zhu yu) or in English, Szechuan Boiled Fish.
Water Boiled is a common cooking technique in Szechuan cuisine which involves in large amount of chilli peppers and oil.

Sishu Sze Chuan Cusine 思蜀 @ Geylang

四川菜 Szechuan (Sichuan) Cuisine has a long history and it occupies an important position as one of the important 8 regional cuisines of China. That said, there are four sub-styles which include Chengdu, Chongqing, Zigong, and Buddhist vegetarian style. Szechuan food is divided into five different types: sumptuous banquet, ordinary banquet, popularised food, household-style food, … Continue reading


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