Aun - Author at Chubby Hubby

Pistola delivers fusion Asian-Mexican fast food that satisfies in Singapore

By now, almost every food-lover (and drinker) knows Min Chan. The owner of Club Street Social has appeared in The Straits Times countless times since opening her cute lil’ bar and bistro on Gemmill Lane. Fans of this feisty food entrepreneur will be excited to know that Min’s latest venture, Pistola, is now open. And, I’m happy to report, that the Asian-Mexican fare at this tiny little QSR is innovative, awesome and addictive. Continue Reading →

Tsujiri brings its awesome Japanese sweets to Singapore

In the Kyoto guide that I created back in 2009, I wrote about an über-popular dessert cafe called Tsujiri. Tsujiri, founded in 1860, is especially famous for its green tea desserts and cold drinks. The branch that I visited in Kyoto is so popular the waiting time is usually a minimum of 30-40 minutes. But now, thankfully, I neither need to fly to Japan nor queue up for a green tea parfait. Tsujiri has opened a branch in Singapore, located in the 100AM shopping centre on Tras Street.

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Have you tried the awesome pastries at Overdoughs?

Just last week I wrote about some delicious, limited edition bakkwa I had tasted, made from free-range pigs. Perfect for gifting to loved ones during the upcoming Chinese New Year period. This week, I want to share with you what I feel are the perfect snacks to serve family and friends when they come-a-visiting. Personally, I’m not a fan of the usual CNY snack fare. Too much of it is just bad for you or poorly made (as my wife S likes to say about such things, “wasted calories”). This year, I want to serve something artisanal and addictive, something special that’s been made with love and passion. And I believe I have found it: the baklava from Overdoughs. Continue Reading →

Happy pigs make the best bakkwa

It’s no secret I love pig products. Gimme a well-cooked piece of pork and I’m a happy camper. So, I was both thrilled and intrigued to receive a little Christmas gift from SuperNature, the organic store that my wife S enjoys shopping at, and does a bit of work for. Thrilled because the little package contained bakkwa (Chinese barbecued pork that is kind of like jerky), which I always enjoy, and intrigued because SuperNature–known to promote healthy foods–was the last place I would have imagined getting bakkwa from. Continue Reading →

Happy Holidays and CH on Edamam

Merry Christmas everyone! It’s been a really exciting year for Chubby Hubby. We relaunched mid-year with a big bang and an amazing group of contributors. I have a lot to be thankful for–personally, my family of course; professionally, amazing business partners and ever-passionate, super-smart colleagues; and blogwise, the best and coolest team I could ever imagine assembling. Continue Reading →

Zinio holiday offer + Free magazine subscriptions

First, lemme just say… this is not an advertorial. I am getting nothing from posting this. That said, I am a loyal and passionate fan of Zinio–the single best electronic way to subscribe to and read your favourite magazines. So, when they cool peeps at Zinio contacted me to ask if I’d be up for sharing some of their holiday promos, I instantly replied, “You betcha!” Continue Reading →

Afuri Ramen, great chicken soup based ramen in Tokyo

A funny thing happens to you as you age. Your tastes begin to change. Preferences you once clung to and championed suddenly become less appealing. For example, for years, I was a die-hard tonkotsu ramen fan. For me, there was no better soup base for ramen than a rich, greasy, milky, ultra-umami pork bone broth. No other kind of ramen could compare. But, over the last year or so, I’ve changed my mind. Today, my preferred soup base for ramen is a chicken soup. Continue Reading →

Holiday Gift Guide 2012

Christmas is coming up fast. And while some of you may have already completed all your holiday shopping, I’m sure there are many more who are still seeking out the perfect gifts for your loved ones. The below list are some of my favourite things–gifts that I’ve purchased for family and friends, or gifts that I’ve been fantasizing about receiving myself. In the spirit of the twelve days of Christmas, I’ve kept to 12 gifts, one for each day. I hope some of the below inspire you. Happy Holidays! Continue Reading →

Holiday Treats and a Crazy Christmas

Tis almost the season and in preparation of the holiday period, I’ve been planning what to serve family and friends who come-a-visiting. My own two favourite holiday treats are eggnog and Mexican wedding cookies (pictured above). Another great holiday tradition is Dream Academy‘s Crazy Christmas show. Continue Reading →

The White Rabbit in Singapore, new (old) chef, a new menu and simply fabulous food

The past year in Singapore’s F&B scene has certainly been busy. At times, it feels like there’s a new restaurant to suss out almost every week. And it’s really easy to get caught up in the frenzy of only wanting to eat in one of the newest, trendiest places in town. But we also shouldn’t forget old favourites. Like The White Rabbit, on Harding Road, in the Dempsey area. While the Rabbit went through a rough patch a while back (the food was very so-so), I’m thrilled to inform y’all that Benjamin Tan, who was the restaurant’s opening sous-chef, has returned to take over the duties of Head Chef. And the food is now better than it’s ever been in the Rabbit’s half-decade of operations. Continue Reading →

Simple sous-vide techniques for fennel and steak

It’s no surprise to regular readers that I often use sous-vide techniques when cooking at home. I have regularly gushed about my sous-vide equipment, especially my recently acquired Vacmaster VP112EU chamber vacuum packer and my Addelice swid immersion circulator (distributed by my buddy Paul). I have, over the past few years, found that cooking by sous-vide not only allows you to control the doneness of foods perfectly but that the process is very clean and fuss-free. For me, the best value of using this method is to produce really amazing food that would otherwise have been rather fiddly to produce so well. Continue Reading →