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 […]

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 […]
Over the years, I’ve simplified my culinary style. Back when I worked from home and had no children, it was possible to indulge in convoluted recipes that took days on end to execute and required […]
In my previous post, I wrote about three amazing meals (at Sepia, Automata, and Ester) my wife and I enjoyed in our recent, super-short jaunt down to Sydney. The purpose of our trip was first […]
If you’ve read my two previous posts, you’ll know by now that my wife and I recently flew down to Sydney for a very short but food-intense vacation. In fact, we only had three nights […]
There are meals and then there are once-in-a-lifetime dining experiences. Several years ago, when a friend called up and informed me that he’d been able to secure a table at El Bulli for the following month and asked if my wife and I would like to join him, we immediately said yes, and started to plan an impromptu holiday to Barcelona around the dinner reservation. Just recently, another friend messaged me saying he’d secured a table at the Noma Australia pop-up a few weeks hence and offered us first dibs for two of the four seats at his table. This time, we had to think about it
I recently spent a full week working with Chef Ryan Clift on Mediacorp’s very exciting Eat List Star project. By the end of that week, after having listened to Chef Clift talk about food for […]
Regular readers know that my wife and I are obsessed with cookbooks. We have far too many. And sadly, with the convenience of digital media, very often, my first resource when looking for recipes is […]
My wife and I recently hosted dinners on back to back Saturdays. Because we wanted to save some prep time–and because a lot of our ingredients could be made ahead and frozen or stored in […]
I have to admit that I almost always include a sous-vide egg dish on my menus when hosting dinners these days. I just love the soft richness of a slow-cooked soft-boiled egg and love pairing […]
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 […]