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Category: Trends

Wanna go to the Epicurean Market (12-14 Sep 2014) at Marina Bay Sands?

Epicurean-MasterClass-Waku-Ghin-Signatures-by-Tetsuya-Wakuda-270113-22

In January last year, I visited the first Epicurean Market, organised and hosted by the Marina Bay Sands integrated resort in Singapore. I had a blast, partly because many of the guest chefs were friends and they made sure that my wife and I were well-fed and extremely well-hosted.

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The new tasting menu at the re-opened Wild Rocket, Singapore

Wild-Rocket-Willin

It’s no secret that my wife and I are big fans of Chef Willin Low and the Modern Singaporean food he’s been pioneering for the past 9 years through his restaurant Wild Rocket. Fans of Willin’s, including us, were rather distraught last year when he announced he was closing down this flagship eatery in search of a new location. After a few months of looking around, however, he decided that his original location on Mount Emily Hill was better than anything he’d seen. And so, instead of moving, he renovated the old space, re-opening with a brand new look last week, and with the very notable addition of a dining bar, at which Willin has begun to serve a new 8 course degustation menu.

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Vodka made of quinoa, and an interview with Gregoire Bertaud of Noble Spirits

Gregoire Bertaud of Noble Spirits

Quinoa has made its way across the globe. As a Peruvian, I’ve seen it go from basic seed to feed chickens to the gluten-free superpower phenomenon of the Gods.  Last year was even the International Year of Quinoa.  I, however, have only just tasted my first sip of ingenious: quinoa vodka.

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A base recipe for serving Uni (sea urchin) with pasta

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I have to admit, it took me a while to appreciate uni. I blame that on the fact that most of my early experiences with sea urchin were with product that today I wouldn’t touch, i.e. stinky and pissy. I remember eating a particularly disgusting uni sushi asking myself, “why would anyone prize this? It’s disgusting.” Of course, these days, I know better.

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An interview with Joey Gan of GSH Conserves, a boutique Singaporean food producer

7. Fill jars with jam

Last year, while visiting the Christmas edition of Public Garden’s flea market, my wife and I met Joey Gan, founder of GSH Conserves, a local producer of some insanely good sauces. Because we always like to support local artisans, we purchased several jars of Joey’s products and promised, when we had the time, to interview him for this site.

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