Wednesday, August 31, 2011

Thye Moh Chan Cake House - A Piece of Singapore History About to be Lost Forever With Video

Traditional chinese pastry shops are rare these days, and as time passes, they will get even less, which is a very sad reality.

Last week, I was proud to present Tong Heng here, and it is heartwarming to see that its present generation of owners continuing to preserve its legacy.

Sunday, August 28, 2011

iPad Music and GarageBand Workshop at Woodland RC Zone 1

Making music on the iPad has been so fulfilling and satisfying over the last couple of months, having been featured in the media as well.

As I am now working on the follow-up to Silverfish, I was also approached by some friends and other enthusiasts who felt I should consider conducting some lessons on music using the iPad.

Thursday, August 25, 2011

Chan Wai, Food Writer Extraordinaire With Video

If you have been noticing on my last couple of posts, there has been a constant mention of this wonderful gentleman by the name of Chan Wai, who just so happens to be one of Hong Kong's best food critics.

Chan Chun Wai, (Chan Wai for short), is a freelance food and travel writer and goes all over the globe to find the best in cuisine and food. He is basically Asia's Anthony Bourdain.

Wednesday, August 24, 2011

Tong Heng - The Ultimate and Best Egg Tarts in Singapore

Traditional Chinese bakeries are a rare sight these days, and even more remote outside the confines of our Chinatown. But just on the edge of Chinatown, is this very popular shop that has made its name in egg tarts.

According to its present generation of owners, the history of Tong Heng stretches back to almost a century, and the tradition is very much kept alive today.

Friday, August 19, 2011

Rich and Good Cake Shop at Kandahar Street With Video - Best Swiss Roll in Singapore

If you enjoy a good old traditional swiss roll, it is rather hard to find a decent one these days. Especially one that is fully handmade and tastes like it was made many years ago.

Well, fret no more as I have recently located one right in the heart of Kandahar Street, and is even quaintly housed in a shophouse settting that simply oozes tradition.

Saturday, August 13, 2011

Zai Shun Curry Fish Head at Jurong East - Forget Me Not Fish 忘不了鱼, The Mystical Fish of the West With Video

Steamed fish has always been a Chinese favorite and  very often, the most expensive component on a menu in restaurants and zhe char places alike.

Yet, I was almost dumbfounded when I was told that there was a fish in a Jurong East coffeeshop that was selling steamed fish going for more than $100 a kilogram.

Wednesday, August 10, 2011

Silverfish Remix

I have enjoyed so much creating Silverfish on the iPad using Garageband, that it was inevitable that I would revisit some of the music there to produce something extra.

And way back in the 80s, I remembered how much I enjoyed buying 12 inch vinyl singles containing different mixes of my favorite songs.

Thursday, August 4, 2011

Mystery Chef Dish 1 - Laksa Risotto

Remember one of my earliest posts and recipes, the one on laksa risotto? Well, I have decided that this was such a unique dish, that I have gotten a professional chef to perfect it.

But rather then to tell you who this exquisite and talented chef is, I will only share with you only the picture of this beautiful dish for now.

Wednesday, August 3, 2011

The Master Of Chinese Tea - Pek Sin Choon With Video

Chinese tea is akin to wine when it comes to cuisine and food pairing. And for those who enjoy a delicious bowl of bak kut teh, chinese tea is a must to go along with.

I will be the first to admit that I am not an expert on this subject, and will not even attempt to explain the various teas from Jasmine to Dragonwell.

Monday, August 1, 2011

White Wine Beef Stew With Pappardelle

It has been awhile since I last cooked some stew at home, and over the weekend, I decided to whip up the classic beef stew, with a slight twist.

Instead of using red wine, I decided to go for a lighter flavor base with a dry white wine as the base for this gorgeous dish, topped off with some beautiful pappardelle.