Charsiu pork medallions with brussels sprouts, spaetzle and pomegranate seeds

charsiu-pork-medallions

Earlier this week, I wrote about the seven course dinner I prepared for my brother and his wife. In that post, I shared the full menu as well as my recipe for the evening’s first course. Well, today I’m sharing another dish – another new recipe that was created especially for that meal. Continue Reading →

Recipe: Uni encased in tomato water jelly

uni-tomato-water-jelly

Earlier this month, I had the pleasure of whipping up a real feast. The occasion was the birthdays and wedding anniversary of my brother and his wife, which all fall on the very same day in November. Because of our current work and child schedules, Su-Lyn and I don’t find the time to entertain as often or as dramatically as we used to. But for this dinner, I decided to go all out. Continue Reading →

SingleHop f!%!#ed my site up! Sorry for the outage.

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I am so sorry that this site has been going bonkers for the past few days! If you are a regular visitor, you can see that somehow, we’ve lost all content posted after 7 November 2013. Continue Reading →

You must try Violet Oon’s dry laksa

dry-laksa

This is a public service announcement. If you are a noodle lover, if you are a local food addict, if you like spice, or hell, just like food in general, do yourself a favour and go check out Violet Oon’s Kitchen and order her Dry Laksa. Continue Reading →

Comforting yet modern east-west cuisine at Pidgin Kitchen & Bar in Singapore

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I’m always quite excited when I hear that a chef is trying to take on the very interesting challenge of producing “Modern Singaporean” cuisine. Combining our traditional flavors with modern cooking techniques, plating styles from different cultures, and ingredients from all over the world is something that I both enjoy playing with at home and eating when done deftly by a skilled chef. Chefs that do this well include Willin Low, Jeremy Nguee and Malcolm Lee. And, from what I’ve tasted during a recent trip to Pidgin Kitchen & Bar, Chef Adrian Ling. Continue Reading →

Modern departures from familiar flavours at Bacchanalia, Singapore

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Singapore is currently enjoying quite the culinary renaissance. It feels like there are new restaurants and cafes opening weekly. And to be honest, I can’t even keep up with all these new places. Unfortunately, judging from my dining-out experiences over the past year, far too many newbies prize style over substance, i.e. while many of these new eateries look great and attract a growing pride of local hipsters, the reality is that their food is often both mediocre and very expensive. One restaurant that opened this past year, however, whose culinary program has continued to impress me is Bacchanalia, located (oddly enough) in the city’s Masonic Hall. Continue Reading →

East-8, a NY-inspired eatery trying hard to be hip in Singapore

east8interiors

Until about a month ago, I had never heard of East 8, this despite the fact that it’s a quick ten minute walk from my office. A good friend had written to me saying that a friend of hers had opened up this tiny New York-inspired fusion tapas bar and suggested I give it a go. So, a few days later, I checked it out. The long and short of it is that East 8 is not bad. Nice interiors. Very nice people. And the food is pretty good, but like all “tapas” bars in Singapore, it’s priced a little higher than what I consider the food to be worth. Basically, a good option if you’re in the ‘hood and money isn’t really a concern. Continue Reading →