Friday Food Porn: Kakigori (shaved ice) with kuromitsu in Kyoto

Nothing beats a shaved ice dessert on a hot day. The gorgeous dessert pictured here is from a cool cafe in Arashiyama, Kyoto, Japan. My wife S and I are presently in Japan – taking a week’s break from Singapore. Continue Reading →

Friday Food Porn: The original carpaccio, from Harry’s Bar, Venice

Carpaccio from Harry's Bar in Venice

I love carpaccio, the raw beef “salad” that has become one of the must-have dishes on all Italian restaurant menus today. It’s actually hard to believe that the dish is only 62 years old; which makes it a baby compared to most of Italy’s equally famous dishes, most of whose recipes have been passed down from grandmother to daughter to granddaughter for generations. Carpaccio, unlike most of Italy’s most famous dishes, was invented in a restaurant. In one of my favourite restaurants in the world in fact — Harry’s Bar in Venice. Continue Reading →

Friday Food Porn: Crabmeat pasta from Il Lido, Singapore

crab pasta from il lido restaurant

A quick snapshot of a good friend tucking into a plate of some amazing linguine with fresh crab at Il Lido restaurant in Sentosa (Singapore). Il Lido’s always been a favourite of mine and my wife’s. Continue Reading →

Friday Food Porn: some 3 star sushi, Sushi Saito

Sushi Saito

My beautiful foodie wife S’s all-time favourite food is sushi. It’s what she craves when she’s feeling crappy. It’s what she wants to eat when we’re celebrating and it’s what she would like to eat – if we could afford it – on an almost daily basis.  Continue Reading →

Friday Food Porn: Ayam Buah Keluak

Ayam Buah Keluak

I love ayam buah keluak. This distinctive Peranakan dish–a spicy, heady chicken and black nut stew–is so very special. The best versions are obviously homemade, but I have yet to even attempt this at home. This version pictured above–one of my favourites–was shot at Guan Hoe Soon, one of Singapore’s oldest Peranakan restaurants.

Friday Food Porn: Clams Casino

Clams Casino, Grand Hyatt Steakhouse

I love a good Clams Casino. It’s a lovely retro dish that I happen to adore but is quite hard to find these days. If you’ve never had a really good version, with fresh, plump, sweet clams and topped with parmesan, bacon (hey, who doesn’t love bacon?), oregano, parsley, bell peppers, shallots, and garlic, you don’t know what you’re missing! Continue Reading →

Friday food porn: Windowsill Pies Smores Pie

Smores Pie from Windowsill Pies

When I was a child, my mother often fed my brother and I chocolate cake for breakfast. While not particularly healthy, it was a treat that we both enjoyed tremendously. Continue Reading →

Friday food porn: the best xiao long bao in Singapore, Padang Palace

Hands down, the best, soupiest xiao long bao in Singapore can be found at Padang Palace restaurant. I always go there just for their XLB and their dim sum. Continue Reading →

Friday food porn: Sakura Swiss Roll

S made this amazing Swiss Roll for me. White chocolate cream filling. The cake itself was vanilla with sakura blossoms baked into it. Inspired by one she saw on the awesome Evan’s Kitchen Ramblings blog.

An entremets primer: Japanese cult pastry chef Hidemi Sugino’s Fruits Rouges

Hidemi Sugino Fruits Rouge mousse cake

I first discovered Japanese mousse cake savant, Hidemi Sugino (along with many of his other fans within the blogosphere, it seems) through Keiko’s gorgeous blog. I found myself repeatedly returning to her beautifully precise renditions of his recipes in Le goût authentique retrouvé. And when I finally had the opportunity to taste the master’s work in Tokyo, I was enthralled by the lightness of his creations, as well as the subtle and sophisticated layering of complementary and contrasting flavours. They were simply the best mousse cakes I’d ever tasted (here’s Nick’s superb dissection of some of Sugino’s entremets). I promptly bought a copy of Le goût authentique retrouvé on that fateful first visit in 2007—disregarding the fact that the recipes were all in Japanese. I somehow figured that I would be able to decipher them based upon the ingredients listed in French despite the fact that I don’t speak French either! Continue Reading →