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

The Bridge Bistro & Beacon Bar @ RSYC

I have been to the Republic Of Singapore Yacht Club several times for karaoke and drinks but it was usually late at night, after The Bridge Bistro & Beacon Bar were closed for business. Last November, I had the chance to savour, no, devour is more likely, their substantial fare. The river cobbler (or bassa to … 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

Man Cheuam (Thai-style Steamed Cassava) Recipe

Man Cheuam is a typical Thai-style steamed tapioca (cassava) dessert that comes with Coconut Cream. Besides Red Ruby, it is also one of my favourite and must-have desserts when dining in a Thai eatery or restaurant if they offer it. Ingredients: 500gm Tapioca, peeled and cut into 5cm length 1/2 cup White Sugar 1 cup … Continue reading

Gin Khao – Thai Street Delights And More!

Some eat to live but I live love to eat 😉 Our transcultural * greetings of “Jiak ba buay?”, “Sik bao mei?”, “Sudah makan?” or “吃包沒?” meaning “Have you eaten?” takes the place of the conventional “How are you?” That’s says quite a lot about us, doesn’t it? “Dining out in Singapore is more than … 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