Paris Baguette Is Korean? 파리바게트

Right after lunch at a restaurant in Noryangjin Fisheries Wholesale Market, we took the train into town to meet Ryan’s cousin. The venue? 파리바게트. Say what? Paris Baguette! Paris Baguette is Korean? I had always thought Paris Baguette to be European. Who would have guessed based on the name alone? Paris Croissant is a South … Continue reading

Uncle Tetsu Cheesecake 徹思叔叔起司蛋糕

It irks me to the core whenever people try to compare Japanese cheesecakes to American cheesecakes. It’s like comparing apples to oranges just because they are labeled as fruits. Japanese cheesecakes are NOT American and they aren’t trying to improve/modify on the latter’s recipe. Japanese cheesecakes are Japanese cheesecakes, period. The characteristics of a Japanese … Continue reading

Can BreadTalk?

Bread, staple nutrition in many different cultures across the globe, is one of the world’s oldest food. “There are people in the world so hungry, that God cannot appear to them except in the form of bread.” ― Mahatma Gandhi Post WWII, modern agricultural technology has greatly improved food production. The introduction of infinite combinations … Continue reading

Kudos For Crodos!

Crodo is a version by Da Paolo Gastronomia of Cronut™. Click on pictures for larger view. Cronut™ 101 What is a Cronut™? Described by many as a half croissant, half doughnut — this pastry hybrid by Chef Dominique Ansel is taking the world by storm. After its launch on May 10, 2013, Cronut™ fans spanned … Continue reading

Liu Sar Bun @ Barcook Bakery

I was helping Seong when he started his Korean language school in Singapore last year and during my stint there, I discovered quite a few good eateries and restaurants around Tanjong Pagar Road. It’s been a while since I ate there so I am actually looking forward to today. When I did get into a … Continue reading

Japanese Cheesecake Recipe

Osaka Cheesecake Rikuro Inspired Recipe Ingredients: 140g/5 oz. Castor Sugar 6 Egg Whites. 6 Egg Yolks. 50g (2 oz.) Butter. 250g (9 oz.) Cream Cheese. 100ml (3 fluid oz.) Fresh Milk. 1 tablespoon Lemon Juice. 60g (2 oz.) Cake Flour/Superfine Flour. 20g (1 oz.) Cornflour (Cornstarch). ¼ tsp. Salt or Cream of Tartar. Method: Pre-heat … Continue reading