Shrove Tuesday - Another Whimsical Cafe in the Heartlands of Toa Payoh

Toa Payoh is not known to be a hip area to find the latest cafes in, but recently, this has slowly started to change. Taking the cue from places like Everton Park, there are more and more shophouses being converted to modern dining fare.

Shrove Tuesday is just one of these new places that has sprouted on the fringe of Toa Payoh, where it is away from the central hub and nestled nicely among the heartlanders living there.

Sawadee Thai Cuisine - An Elegance of Thai Flavors

Thai food in Singapore tends to straddle between the low end and premium options, and rarely do you find something in the middle which will really satisfy both your desire for Thai delicacies and not burning a hole in your wallet.

Sawadee Thai Cuisine, which was formerly located in Sembawang and now situated near Bugis Junction, is one such Thai eatery that tries to find a balance between quality and pricing.

Cooking with Sitong and Johor Kaki - Pizza Making with Chef Jason Lim at The Eureka Cooking Lab

Learn how to make a classic cheese and tomato pizza with singer/songwriter Lin Sitong and Tony of Johor Kaki fame.

Chef Jason Lim shows how to make this simple and delicious dish from scratch, using ingredients that can be easily found at home.

Watch as the threesome goes through each step of the pizza making process, and having a bit of good natured fun along the way.

Filmed on location at The Eureka Cooking Lab.
Shot and edited entirely on the iPhone 5S.
No yeast was injured during the filming of this video.
Mostly in English with a little bit of Mandarin thrown in the mix.

Wah Kee Big Prawn Noodles - Size Does Not Matter

OK, I take it back. On a previous post, I lamented that Wah Kee was probably over-hyped with its expensive range of prawn noodles. And in a way, that is still true.

But I am man enough to admit that I was wrong not to give it a try. And I have Kumes to thank for that. He messaged me that I should at least give it a fair shake before making a judgement.

The Perfect Bowl of Ramen - Chef Jason Lim of Eureka Cooking Lab

It is easy for us to take a bowl of ramen for granted. On the surface, it is just another bowl of noodles, not unlike something you will find in hawker stalls.

A bowl of broth, with noodles, pork slices, egg and some vegetable garnish may not sound complex, but to the Japanese, there is an absolute science to making the perfect bowl of ramen.

Artisan Boulangerie Co. - A Slice of Class, But at a Price ...

Parisian styled cafe bakeries are fast growing here, and one of the most popular ones is this one found right in the heart of Killiney Road.

Housed in very elegant and classy wooden furnishings, this is not your typical neighborhood cafe. And judging from the breakfast crowd here on a holiday morning, business is more than brisk.

Yet Con - The Last Bastion of Authentic Hainanese Restaurants

Mention Chin Chin and Swee Kee and the older generation will muster a wry smile as these were the legendary foundations of authentic Hainanese cuisine.

They were also the early establishments of what had become common fare then, with the likes of Hainanese chicken rice, Hainanese pork chops and chap chye.

Chef Movie Review - Opens in Singapore 5th June, A Salivating andComforting Indie Flick

Writer/Director Jon Favreau's latest film sees him returning to his roots, a small indie picture that starts off with the main protagonist seeking to rediscover his passion and roots, and ends up being a feel good road trip between father and son.

The first half of the movie deals mainly with Carl Casper (played by Favreau himself) trying to break free of his comfortable but soulless head chef position, and despite support from his family and friends, it is not until his hilarious turn in trying to learn how to deal with social media that forces him to involuntarily quit his job and finally find his true self in plying his trade in a food truck.