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Posted by Sam Han on January 27, 2016 · Leave a Comment
We had Penang food for lunch that afternoon and looking around, I was amused by a signboard “Ministry of Rojak”. I had thought the shop to be selling music CDs (somehow the name brought to mind, Ministry of Sound) or different types of salad since rojak, to me, means “chap pa lang” (a bit of … Continue reading →
Category Brunch, Cuisine, Dinner, Food Reviews, Heritage Food, Indian, Lunch, Prawns, Restaurants & Food Reviews, Seafood, Snacks & Miscellaneous Foods, Squid, Street Food, The Bonding Tool Blog, Uncategorized · Tagged with Abdhus Salam Rojak, crowd funding, dough fritters, food, Indian food, Indian Rojak, Indian Street Food Cuisine, Ministry of Rojak, Ministry of Rojak by Abdhus Salam, seafood
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Posted by Sam Han on January 20, 2016 · Leave a Comment
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 →
Category Chicken, Cuisine, Desserts, Dinner, Fish, Food Reviews, Food Tasting, Lamb/Mutton, Lunch, Meat, Noodle & Pasta, Pizzas, Pork, Poutltry, Prawns, Restaurants & Food Reviews, Salad & Vegetable, Seafood, Simmer & Stew, Snacks & Miscellaneous Foods, The Bonding Tool Blog, Uncategorized, Western · Tagged with avocado salad, beer battered fish and chips, blackened salmon, bread & butter pudding, cajun salmon, Chef Patrick Tan, chicken and mango salad, dinner, eateries in west coast singapore, farmer's pizza, food tastings, Lamb Shank, lunch, mushroom soup, Pizza, prawn aglio olio, republic singapore yacht club, restaurants in west coast, salmon steak, spaghetti carbonara, The Bridge Bistro, The Bridge Bistro & Beacon Bar, The Bridge Bistro & Beacon Bar @ RSYC, tiramisu, traditional fish and chips, west coast singapore, Western Food
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Posted by Sam Han on January 17, 2016 · Leave a Comment
I was pretty excited about the media invite on 7th January 2016 to taste Chef Julian Tam’s Chinese New Year offerings. I have seen some promotions of Wo Peng on Groupon deals and they were always sold out. This was a great chance for me to get acquainted with some of Chef Tam’s signature dishes … Continue reading →
Category BBQ, Braise, Casserole, Simmer & Stew, Casserole, Celebrations & Events, Chinese, Cuisine, Dim Sum, Dinner, Duck, Eggs, Fish, Food Reviews, Food Tasting, Groupon Sg Deals, Heritage Food, Hong Kong Cantonese, Lunch, Meat, Pork, Poutltry, Prawns, Restaurants & Food Reviews, Scallops, Seafood, Simmer & Stew, Snacks & Miscellaneous Foods, Stories, The Bonding Tool Blog, Uncategorized, Value For Money · Tagged with chef Julian Tam Kwok Fai, cod fish, 盆菜, Duck, 雪菊, 魚生, 鸳鸯蒸鳕鱼, hazel hearts, Hong Kong Cantonese Cuisine, mark ong, poon choi, poon choy, Snow Chrysanthmum Flower Tea, Value For Money, Whopping Good Time At Wo Peng Cantonese Cuisine 和平宴!, Wo Peng Cantonese Cuisine, 和平宴, 撈起, 樟茶熏烤鸭
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Posted by Sam Han on January 16, 2016 · Leave a Comment
“Harvest Han Sai Por Like one who sows and nurtures seeds with love and care, Han has pursued her art-making with perseverance and dedication. Han’s signature stone sculptures always exude an intense, quiet determination beneath the solidity of the material; a sense of undying love for and obligation to the natural environment is apparent and … Continue reading →
Category Beef, Chicken, Crab, Cuisine, Curry, Dinner, Fish, Food Reviews, Meat, Noodle & Pasta, Poutltry, Prawns, Restaurants & Food Reviews, Salad & Vegetable, Seafood, Stories, Thai, The Bonding Tool Blog, Uncategorized · Tagged with Esplanade Harvest, Han Sai Por, Kaeng Khiew Wan Gai, Khao Gai Phat Krapow, Massaman Beef, Massaman Curry, Phat Pak Bung Fai Daeng, Phat Thai, Phat Thai Talay, Poo Tod Kratiem Phrik Thai, soft shell crab, Tau Hoo Si Ew Dam, Thai cuisine, Thai Express, Thai Food, Tom Yum Soup, Yum Yai
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Posted by Sam Han on January 4, 2016 · Leave a Comment
Happy New Year Everyone! I hope you all had a wonderful festive season. I have been taking a break from blogging and now it’s time to get back on track! My first meals in 2016 were coincidentally modern Thai cuisine! The first day of new year was suggested by Vanessa and the second day was … Continue reading →
Category Chicken, Cuisine, Curry, Eggs, Fish, Food Reviews, Lunch, Meat, Pork, Poutltry, Prawns, Restaurants & Food Reviews, Seafood, Squid, Thai, The Bonding Tool Blog, Uncategorized · Tagged with cha yen, Curry Sotong, Food Panda Delivery, fried fish, green curry with chicken, minced pork omelet, Thai cuisine, Thai Food, Thai Pavilion Restaurant, Thai seafood, Thai yellow curry squid, tom yum talay
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Posted by Sam Han on November 26, 2015 · 2 Comments
Jake invited Paul and I to Black Nut Bar. We had a table groaning with comestibles like “Awesome Threesome”, nothing kinky here, just the name for a skinny pizza with 3 al funghi that’s all, but I was particularly charmed by the Rojak Chicken Cracklins with Torch Flower marinade. “Simi si torch frau-er?” “Aiyah! Rujak eh … Continue reading →
Category Asian, Beverages, Chicken, Cuisine, Poutltry, Restaurants & Food Reviews, Snacks & Miscellaneous Foods, The Bonding Tool Blog, Uncategorized · Tagged with Black Nut Bar, Chicken Cracklings recipe, Chicken Cracklings with Torch Ginger Flower Rojak Dressing Recipe, Eateries in Orchard Road, Kirin Ichiban 100% Malt Beer, Rojak Chicken Cracklins with Torch Flower marinade, Rojak Sauce recipe
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Posted by Sam Han on November 1, 2015 · 1 Comment
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 →
Category Chicken, Cuisine, Curry, Desserts, Dinner, Food Reviews, Food Tasting, Lunch, Meat, Noodle & Pasta, Pork, Poutltry, Prawns, Recipes, Restaurants & Food Reviews, Salad & Vegetable, Seafood, Snacks & Miscellaneous Foods, Squid, Thai, The Bonding Tool Blog, Uncategorized · Tagged with alvin see, crayfish, crayfish tag hoon recipe, crayfish tanghoon claypot, gai tod tom yum, Gin Khao, green curry gelato, kang ob woon sen, lard moo, man cheuam, mango with black sticky rice, mango with sticky rice, mark ong, Prawn and Glass Vermicelli Recipe, prawn tang hoon recipe, prawns with green mango relish, squid with runny salted egg, tanghoon, Thai cuisine, Thai Food, thai tapioca dessert, Tom Yum, tom yum marinated chicken wings, tomyum gelato, tomyum seafood soup, tomyum talay, watermelon fried rice
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Posted by Sam Han on October 25, 2015 · 1 Comment
When it comes to pizza, what intrigues you? Is it the succulent meats or fresh seafood? The zesty capsicums or sweet onions? The aromatic basil or pungent garlic? The tart flavours of the tomatoes or the salty gooey cheese? To me, a good pizza has 3 components: the dough, the base sauce, and a wide … Continue reading →
Category Cuisine, Dinner, Food Reviews, Italian, Lunch, Noodle & Pasta, Pizzas, Restaurants & Food Reviews, Snacks & Miscellaneous Foods, The Bonding Tool Blog, Uncategorized · Tagged with dinner, Italian Cuisine, italian food, linguine, lunch, Noodles/Pasta, pasta, Pizza, porchini mushroom pizza, restaurants and food reviews, vongole, zzapi italian restaurant singapore, Zzapi Pizza Bar
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Posted by Sam Han on October 5, 2015 · 2 Comments
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 →
Category Asian, Beef, Beverages, Confections, Cuisine, Desserts, Dinner, Duck, Fish, Food Reviews, Food Tasting, French, Fusion, Italian, Lunch, Meat, Photography Outing, Pork, Poutltry, Prawns, Restaurants & Food Reviews, Scallops, Seafood, Simmer & Stew, Snacks & Miscellaneous Foods, Sous-vide, Squid, The Bonding Tool Blog, Tony Johor Kaki, Uncategorized, Western · Tagged with alcoholic drinks, Andy Aziz, asian food, bartending, chef vincent teng, cocktails, East Coast Park, french cooking technique, Makoeats, mark ong, mocktails, restaurant by the beach, sous vide, sports bar, Sunrise Bistro & Bar, Tony Johor Kaki, Vanessa, VCLUXE
