It’s hard to impress my wife. She has a very discerning palate. We’ve both been very fortunate in…
Beautiful Welsh lamb shoulder and a fab way to cook it
Lamb is an interesting meat. I adore lamb but for some reason, I have several friends who, when…
Gorgeous King Salmon from Sasha’s Fine Foods
When we became parents, my wife and I started to pay more attention to the food we were…
Shop, Eat & Support Local at ION Orchard
For the past year or so, I have had the great pleasure of writing a column for CNA…
School Holiday Feasting at ION Orchard
June, for those of us with kids, is equally aggravating and exciting. The school holidays mean your kids…
My laksa seafood kueh salat
On my Instagram feed, I have been sharing images of some of the canapes that I had designed…
Why I absolutely love Les Amis
I grew up in Manhattan in the 1970s and early 1980s (the second half of that decade was…
Umami Heaven & Modern Korean, Kimme restaurant.
I’m a bit of a nightmare customer for most restaurateurs. Not because I’m an A-hole or make a…
A braised version of Charsiu (the one I make for the kids most often right now)
I think almost every child likes charsiu (also spelled “char siew”), aka Chinese barbecued pork. There’s something wonderfully…
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