Don’t Overbake Them, Brownies!

Question: Who lives by these rules? 1. Never quit. 2. Be yourself. 3. Don’t put too much flour in your brownies. My father was invited to visit her a few times after that. Once, he had heard that she was recovering from a serious car accident, and he stopped by to drop off a package … Continue reading

24 Karat Edible Gold Dust Brownie

24 Karat Edible Gold Dust Brownie from Chalk Farm, a cake company in Singapore. Don’t worry, it didn’t cost me an arm or leg. A kilo cost S$60 and this chunk was one of the 12 slices so it cost me only S$5. That said, how was the taste? Like any good old brownie should! … Continue reading

Lemon Meringue Pie Recipe 柠檬蛋白塔

“Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually shortcrust pastry, lemon custard filling and a fluffy meringue topping.” – Wikipedia Lemon Meringue Pie Recipe Ingredients: 1x 9-inch Pie Crust (you can make pie crust from scratch or use store-bought but make sure it is baked … Continue reading

Prima Deli’s Lava Cheese Tarts and Salted Yolk Lava Cheese Tarts

Remember I talked about salted egg yolk and gooey lava craze in Singapore’s F&B industry? Well, it has finally hit our local bakery scene of late from eastern liu sar bao to western croissants and now, Lava Cheese Tarts and a variant Salted Yolk Lava Cheese Tarts! Launched on 8th April 2016, the Lava Cheese … Continue reading

Chocolate Coconut Oil Cake Recipe

TJ, my grandson, is suspected to be allergic to dairy products so Valerie has to adjust to strict non-dairy diet since she is still breastfeeding him. It is a little inconvenient when eating out but we can still indulge. Last week, Valerie made some chocolate cake and gave me a slab. The cake tasted even … Continue reading

Sunrise Bistro & Bar

I was invited for a media food tasting event held at Sunrise Bistro & Bar. Helmed by 41 year-old Executive Chef & Owner Vincent Teng with an impressive 22-year culinary experience, Sunrise Bistro & Bar specialises in serving casual French fare cooked with a contemporary twist and a fine blend of creativity peppered with Asian … Continue reading

Hi Tea @ Crowne Plaza Hotel Changi Terminal 3

Ross was telling me that one time, May received a bottle of teelseed oil from her brother for her birthday. “What the heck is teelseed?” Well, teelseed is actually the seed of sesame! And in Asia, sesame oil is the queen of oils, full of nutritional and therapeutic benefits. Many consider it as food-medicine and … Continue reading

Sweet Dreams Are Made Of These – Bonjour Bonheur Pattisserie!

I had my latest meal with Jerry on Monday and he remarked nonchalantly as I stood up to take some food photos, “You have put on some weight.” I wondered how much “some” is to him, a little or a lot? “Nope, the dress shrank after laundry.” I retorted in my mind but not aloud … Continue reading

These Are Just Some Of My Favourite Things!

Every now and then which is quite frequent actually, I love to indulge in what the health freaks call junk food or what the food snobs refer to as pedestrian food! They may be rubbish but I swear they are delicious garbage! I know my mom, my doctors and dentist would frown. Fats, sugar and … Continue reading

Nonya Kueh 娘惹粿 @ Glory Catering

After a heavy lunch at Delicious Boneless Chicken Rice, we still had room for kopi and some kueh (also spelled as kuih). Glory Catering is just down the road so we went there. There are several types of kueh and in Singapore, the two most popular kueh origins are the Chinese Kueh (some found in … Continue reading