Pan Roasted Snapper with Lemon Celery Puree

Seems like I have been doing quite a fair bit of pasta cooking the past few weeks, so this past weekend, I decided to play around more with protein based dishes.

A lot of cooking is about understanding flavor profiles, and being creative about mixing different flavors to create something new and fresh, and this week, I would like to make something out of lemon and celery.

Classic Spaghetti Vongole

For those who have noticed, I have a recent fetish with pasta dishes, and I have been honing my pasta skills and for that, I have a special mentor too.

The thing about pasta is that cooking it is really very simple, but mastering it and creating genuine tasty pasta dishes is really something else.

Truffle Penne With Garlic Bacon

I was so enchanted with the penne dish I had at Sky 57 that I had always wanted to recreate this dish at home someday, and finally that day has arrived.

But alas, I did not have the luxury of Alaska smoked bacon nor white truffles, so had to make do with far modest ingredients for my own penne dish. Surprisingly, it turned out far better than I had hoped.

Ice Edge Cafe With Video

Part of the fun of writing this blog is to really discover gems that would have totally escaped our eyes, if not for enthusiastic friends who fervently bring new and excellent eateries to our attention.

Ice Edge Cafe at Simon Plaza in Kovan, is one such cafe that exudes joy and satisfaction. Thanks to a very special guest, who took the trouble to bring winekaki and myself there.

Mushroom Ragout Breakfast

This past weekend, Pauline and I were both down with the flu and basically stayed at home the entire weekend. While it was a rather dreary time, it also gave me the opportunity to do a bit more cooking.

I had this idea for breakfast on Sunday, as I just had a nice tea buffet at Lawry's a couple of days earlier, and they had this simple but delightful mushroom ragout with garlic toast, and I decided to replicate this somewhat.

Mushroom Linguine

It was at Rubato's that Pauline and I had this terrific mushroom tagliatelle made by Chef Peter Neo that had me mesmerised for days.

It was off menu and is still so, though I had suggested to the owner to make it part of the regular menu as it was such a beautiful dish of pasta.

An Evening With Susur Lee With Video

Ever since Pauline and I saw Susur Lee on Top Chef Masters, we were rooting for him all the way until the finals, which unfortunately, he lost by the narrowest of margins.

So, when I was graciously invited by DBS Indulge and HungryGoWhere to attend a master class, jointly organised by DBS and the Asian Food Channel, I had no hesitation in saying Yes!

Tiger Prawn Capellini

This would have been called tiger prawn risotto, had it not been for a last minute decision to cook pasta instead of risotto.

Nevertheless, the resulting dish was just as appealing as my original idea for a shrimp risotto, and in some ways, might have just turned out better.