The other day, I was scratching my head wondering what to make the kids for lunch. Because T1 and T2 come home from school an hour apart, I either need to cook twice, or make […]
Ten years ago, I road tested an earlier version of this ragu alla Bolognese recipe for the very first time. It has since become a household staple; the recipe that defines ragu alla Bolognese for […]
One of my son’s favourite foods is pizza. It’s right up there with croissants, chicken rice, satay and tempura. If it was up to him, he’d eat one of these five things every day of […]
Back in November last year, I wrote about a dinner I hosted to celebrate the wedding anniversary and birthdays of my brother and his wife (yup, all 3 on the same day). The menu was one I was particularly proud of: uni encased in tomato jelly; slow cooked prawns with scrambled egg and crab roe; foie gras with roasted figs and bocconcini; roasted bone marrow over porcini risotto; charsiu pork medallions with roasted brussel sprouts, spaetzle and pomegranate seeds; Japanese short rib curry; and matcha tiramisu. When I first wrote about the meal, and shared the recipe for the uni jelly, I promised to share some of the other recipes too. Unfortunately, things got in the way and I’m only now fulfilling part of that promise.
Two months ago, I enjoyed a rejuvenating trip to Bali on my own, leaving my two jumping beans at home with the hubby. I stayed at the stunning Mulia Resort, and ate like a queen. One of the dishes that left a lasting impression on me was a beef tenderloin drenched in a delicious bagna cauda sauce at Soleil, their fine-dining Pan-Asian restaurant. During dinner, the affable and talented Executive Chef, Corky O’Connor, came over for a chat, and apart from me gushing about that sauce, we discussed our love for anchovies (especially in pasta).
In the first of this series, I sit down with Jennifer Dembitz from PS.Gourmet over a deep plate of linguini vongole. The PS.Gourmet group owns and operates six successful outlets, and will be adding two more to their roster very soon. Jen came to Singapore in 2010 by way of New York, where she was a publicist at award-winning agency Bullfrog & Baum. We talk about her bi-continental F&B career, personal cooking style and of course, the magic formula behind PS.Cafe.
Last month, I left my hubby (bless him!) with the kids at home in Singapore, and indulged in a little personal R&R at the fabulous Mulia Resort in Nusa Dua, Bali. On top of my list of to-dos were lazing by the pool (très importante!), reading a Larsson novel and getting a Balinese massage at the spa. But being the greedy person that I am, the one single thing I was really looking forward to was pigging out at the various restaurants in the resort. The Cafe, famous for it’s daily international buffets, Edogin for Japanese food, and Soleil, their posh Pan-Asian/ Mediterranean restaurant, have swiftly carved out a name for themselves at the top of the island’s exciting food scene since the resort opened in December 2012. With waiting lists to boot, these are arguably the best places to eat at, in Bali currently.
My kids love Panna cotta, and would choose it over any item on the dessert menu without thinking twice. There was a period of time when my darling five-year old son was so obsessed, he requested for it as his after-dinner treat two weeks in a row. Panna cotta translates as “cooked cream”, and to me, is a simple, soothing dessert that is an antidote for frazzled nerves at the end of a hard day.
Before I begin this little profile, I will admit that Beppe DeVito, owner and chef of &Sons, the chic, big bacaro that opened in China Square in mid-December 2013, is a very close friend. His wife and mine are also business partners, which pretty much makes us family. None of this, however, colours my opinion that &Sons might just be Beppe’s smartest concept to date.