Monday, March 26, 2012

Shanghai Ren Jia 上海人家 - Best Shanghai Food and Xiao Long Bao in Singapore

I always hear that mainland China food does not suit our local Singaporean taste buds, and having been to Beijing and Shanghai, I tend to agree.

China cooks tend to be a bit heavy handed with salt and oil, and the food comes off as overly salty and greasy, and often, Singaporeans are turned off by eateries set up by Mainland Chinese.

Wednesday, March 21, 2012

Nam Seng Wanton Mee at Far East Square

Despite my fondness of wanton mee, it is really hard to get really excellent wanton mee these days, well, at least for me.

There is always this nagging issue that it is nearly impossible to get every element of a bowl of wanton mee just absolutely right. And add to that, it is sometimes misleading to see long queues at one particular stall, only to find out it is overhyped.

Thursday, March 15, 2012

The Eternal Broth - The World's First Classical and Pop Music Album Created Entirely on the iPad and GarageBand

With all the excitement surrounding the release of the new iPad, it is easy to miss out some other significant updates to Apple's products, in particular, the latest update to the GarageBand app on iPad.

Apart from being able to do a live jam and recording session over 4 iPads simultaneously, the biggest addition for me was the new Smart Strings instruments.

Sunday, March 11, 2012

Swee Guan Hokkien Mee at Geylang Lorong 29

Swee Guan Hokkien Mee has a over 30 years of history, and the current generation, Mr Swee, himself still does all the cooking and frying of the noodles.

It is found in a corner of Geylang where it is quietly tucked away in one corner of a coffeeshop. But let not this simple setting detract you from trying this immensely delicious hokkien mee.

Monday, March 5, 2012

Chong Pang Community Cooking Demo with Masterchef Peter Neo

Just the weekend before Valentine's Day, I was asked to host a cooking demonstration with Chef Peter Neo for Chong Pang CC for the People's Association for their Culinary Interest Group.

It was to be both a cooking demo plus serving the attendees with a 3 course Italian meal, which was quite a feat indeed.