A little something to make you hungry this Friday and also to whet your appetites for a series of stories I am working on currently. I just came back from a week touring Tohoku, which has some of the most amazing hot spring spas, sake breweries, and seafood in Japan.
I have a weakness for baking pans. Whenever I am in a kitchenware shop, I will invariably wander over the baking section, staring at and being in awe of all the baking pans that could be mine. For a couple of years now, I have wanted a doughnut tray. I love doughnuts–fried dough and sugar–what is not to love? However, for the following reasons, I don’t really want to make doughnuts at home.
Over the New Year, we vacationed in Melbourne with our munchkins, our first family holiday since baby girl C entered the brood. Since the hubby and I love visiting vineyards when we travel, we were looking forward to exploring the best of Yarra Valley. I was anticipating neat rows of lush green vines, well-manicured vast lawns for the kids to run around in, endless wine-tasting, delicious seasonal food served at the restaurants, all set in the vineyards’ peaceful and tranquil surroundings.
I’d been looking around for a Japanese dessert place in New York City for a while, so when a friend recommended Spot, we made plans to go almost immediately. (I found out later that the owner of Spot is Thai but the amazing desserts have a distinctively Japanese edge to them). Spot is located in St Mark’s Place, one of NYC’s fave Japanese food and drink hangout spots. St Mark’s is filled with izakayas, yakitori places, ramen restaurants and karaoke bars and the vibe is more casual and laid-back due to its proximity to NYU and East Village.
Just a few weeks ago, the 2013 edition of The Miele Guide to Asia’s Finest Restaurants was launched. With that came the annual announcement of the year’s list of the 20 most highly ranked restaurants in the region–as determined by a popular and a juried vote. The highest-ranking debut on the 2013 list was Waku Ghin in Singapore, which debuted on the list in second place. For many of his fans, that Chef Tetsuya Wakuda’s restaurant would attain such a high rank so quickly, was perfectly understandable. Many people I’ve met have claimed that their meals at Waku Ghin have been their best in Asia.
As we usher in the year of the snake, the most important event for many of us is the reunion dinner. In Singapore, where families are typically small, most people would be spending their Chinese (or Lunar) New Year’s eve dinner at home with a home-cooked spread. That usually works for me too. But this year, to spare our homemakers from pre and post meal slaving over the kitchen stoves, we have included our extended families to come together for an eight course feast. I believe a bottle of wine ought to be in order.
My son loves pancakes, especially if I use his favourite shape cutters to make police car-pancakes or mammoth-shaped pancakes. I’m sure he would be just as pleased as pie if I just cooked him his breakfast using an instant mix. But as mothers do, I’m always thinking of ways to feed my children food that is tastier and more nutritious. Packed with protein and calcium, these power pancakes give the little ones extra muscle-building oomph for a great start to the day! I think they are best eaten with fruit preserves, which complement the tang of the cottage cheese very well.
Each time I visit Movida, I simply rejoice. The name, which means ‘the movement’, was chosen by Spanish head chef and owner, Frank Camorra. Inspired by the arts and film movement that emerged in Madrid after the fall of General Franco, he too wanted to draw from the principles of the era, a time during which ideas flourished and innovation was encouraged.