For the longest time, I’ve been trying to develop a simple jiaozi filling that is juicy and flavourful. One that wouldn’t need much additional dressing up or saucing to be tasty. This is because my daughter loves eating jiaozi, but…
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TWG Tea‘s matcha financiers are by far my favourite–not because I’ve spent many years working with the brand, but because I adore both matcha and financiers, and have tasted innumerable iterations before returning to TWG Tea’s. I probably first took…
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Like many of you, I’ve worked my way through (most of) three seasons of Chef’s Table. While some episodes put me to sleep, others were highly memorable. After watching the episodes devoted to Ana Ros and Enrique Olvera in particular,…
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The other night, at The Naked Finn, I had one of the best dinners I’ve ever had here in Singapore. And I want to tell all of you all about it. The problem with doing so is that you won’t…
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A couple of weeks ago I received an email that excited and intrigued me. The marketing folks promoting Philadelphia Cream Cheese reached out and asked if I would be willing to create a fun, easy to make recipe using their…
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Not so long ago, Singapore’s first-ever Michelin ratings were announced. And while I paid close attention to the results, they did not actually change the way I eat here in Singapore. Not because I don’t respect The Michelin Guide (I…
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When Chef Julien Royer recently departed from JAAN, the restaurant at the top floor of Raffles City, a lot of foodie friends started to prematurely cross this eatery off their lists of great gourmet places in Singapore. The funny thing…
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If you’ve met any of our nation’s foodies in the last two weeks, the question on everyone’s lips is: have you been to Bread Street Kitchen? Gordon Ramsay’s buzzy London eatery made its Singapore debut at—where else—Marina Bay Sands, with…
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This kaya ice cream is awesome served with French toast and drizzled with salted caramel. It would also work well with a toasted coconut pound cake or pandan cake. But of late, it has been so blisteringly hot that a…
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