Thursday, October 29, 2015

Shermay Lee's Cooking School Pop-Up - The Peranakan Maestro is Back!

Shermay Lee's cooking classes are back! It has been awhile since we have had the opportunity to sit in one of her informative and highly entertaining classes, and now she is back at a new venue.

Starting from 7 November, her first in her new series of cooking sessions at Origins of Food Studio, is a perennial favourite - "My Peranakan Grandma's Cuisine".

Wednesday, October 28, 2015

Open Door Policy - Passion and Real Cooking Is Involved

There are places that are cool and pretentious, and there are places that are cool and real that can only be Open Door Policy. OPD from now on.

Gimmicks and fusion seems to be going out of fashion these days. Pretentious plating and combinations seem to be looking passé and diners are far more discerning now.

Legendary Hong Kong Cart Noodles - And That Roast London Duck and Polo Bun

Legendary Hong Kong is back with a new concept as part of its offerings. In fact, it is the iconic cart noodles that started in the 50s in HK.

Back then, street vendors used to push carts around the back alleys and lanes to sell bowls of noodles with an assortment of toppings and sauces.

Diner En Blanc Singapore - Something White, Something Special

Diner En Blanc Singapore is back again, and will be held at a secret location on the 21st November evening.

This year is a special one as Diner En Blanc Singapore's theme is SG50, in conjunction with our jubilee year. So, expect the food that is both catered and brought by the participants to reflect a lot of our local heritage.

Silver Food News - The Exchange, Gu Ma Jia and ChaoZhou Porridge

Cocktails are the order of the day at The Exchange in Raffles Place. And for the ladies, Elite Fridays from 28 August may just be the thing for you.

Besides the 1 for 1 housepour spirits that are available every Friday evening, special vodka martinis and two different DJs are on hand to light up the nights.

Monday, October 26, 2015

Maggie Joan's - My Kind Of Food

Hidden behind Gemmil Lane is an almost inconspicuous door and entrance to Maggie Joan's. It is the new eatery from the guys behind Moosehead Kitchen, which is one of my all time favourite places to eat.

Maggie Joan's has a more refined look about it, with more seating area but it still retains a cool vibe and tone.

Thursday, October 22, 2015

Oishii Japan 2015 and Wine Fiesta 2015 - Couple of Food Festivals For This Weekend

Suntec Conventional Center is hosting this year's Oishii Japan 2015 event, which will be home to 300 food related exhibitors and booths from today, 22nd Oct until 24th October.

42 out of 47 prefectures of Japan will be represented this time, which means this is the largest Japan food fair in the whole of Southeast Asia.

Wednesday, October 14, 2015

Kinsa Sushi at HillV2 - Colourful and Healthy Sushi

Purple rice is something I seldom come across, and it is said to be an even healthier grain of rice than brown rice.

What is ever more exotic, is the adoption of this harder and longer grained variant in the use of making of sushi dishes. Which is what Shannon, owner of Kinsa Sushi has committed to do at his humble sushi place out in the west of Singapore.

Sunday, October 11, 2015

Original Simon Road Hokkien Mee - Father to Son

Hokkien Prawn Mee is something I always like to eat outside, but there are not many that can pull this dish off successfully. Geylang's crazy cook is one of them, and undoubtedly one of the most famous ones.

Then, there is the Original Simon Road Hokkien Mee, which has been in existence for more than four decades.

Thursday, October 8, 2015

Raffles Singapore Long Bar Steakhouse - The Tantalising Taste of the Tomahawk Steak

Tomahawk may be the weapon of choice for the Sioux Indians, but in culinary terms, it is one of the most visually spectacular cuts for steak.

Resembling a real Tomahawk axe, the steak retains the rib bone intact and is properly trimmed. As a result, it looks amazing as a presentation on the dining table.

Wednesday, October 7, 2015

Clinton Street Baking Company and Restaurant - Pancake Nirvana Has Landed

Clinton Street Baking is famous in Manhattan as one of the most popular joints for bakes and pancakes. The husband and wife owners have also published a cookbook and appeared on many culinary TV shows.

They have now set up shop in Singapore and we are privileged to be the first in this region to have a Clinton outlet.

Monday, October 5, 2015

Baked Chicken Leg with Tomato Basil Sauce and Purple Potato Mash Recipe

Recently, I seem to be neglecting my recipe features. That is why today, I would like to take the time to share with you something that is easy to do, and rather simple ingredients you can find from your local NTUC supermarket.

This is a dish with a touch of Italian inspired flavours, and is perfect for a weekend meal. The key is in the sauce, and the execution of the chicken.

Sunday, October 4, 2015

Artisanal Frozen Yogurt at Milk and Honey - Refined Froyo Parfaits with Elegance

Frozen yogurt has been the rage since Llao Llao ruled the scene for some months now. Scenes of snaking queues were spotted in the basement of 313, but since the proliferation of other outlets, the waiting time has been considerably shortened.

Nevertheless, people just cannot seem to have enough of this. And Llao Llao is still pretty much value for money for what is on offer.

Friday, October 2, 2015

Seng Kee 119 Steamed Fish Head in Hot Sauce at Chinatown Kreta Ayer Market - Freshest Song in Town

Chinatown is known for a lot of things, and food is top among the list. For those who are in the known, the famous Kreta Ayer Food Market has some marvellous gems.

One of these culinary treasures is the open-at-night only Seng Keng 119 Steamed Fish Head. It is extremely popular for Song Fish Head.

Thursday, October 1, 2015

The Carvery at Park Hotel Alexandra - A Roast Buffet to Savour!

Buffets are never my thing, until recently. Fullerton has consistently impressed me with both their regular selections as well as their guest chef stints.

But, for the most part, buffets are dull, recycled and predictable affairs of frozen seafood, sushi calamities and watered down versions of both local and western favourites.