Wednesday, June 27, 2012

Tang HK Cafe at Neil Road - Superb Roast Duck

I met the owner of Tang HK Cafe, Benson Tong at a radio station and remembered him bringing us his roast duck for us to sample. We thought it would be just a regular roast duck, but was pleasantly surprised at how good it was.

And so it was, we eventually patronised his HK styled cafe at Neil Road a few weeks later to sample his full range of dishes and food. And it was a really delightful discovery.

Monday, June 18, 2012

Seabass With Beurre Blanc Sauce and Brussel Sprouts

There is something that is genuinely classic French when you pan roast fish with butter, and pair with a white butter sauce, and I set out to do a classic French dish last week.

It is actually a relatively simple dish to do, and making use of components that you can easily obtain from your nearest supermarket. And that is the point here, to make quality food using regular ingredients.

Tuesday, June 12, 2012

Ice Edge II - Upper Thomson Outlet

One of my favorite chill out places has always been Ice Edge Cafe at Simon Road near Novan, and when I heard that Damien, the owner, was opening a second outlet at Upper Thomson, I was absolutely ecstatic.

The main reason for my elation is that I stay in Bishan, and having an Ice Edge outlet in the heart of Thomson means I can patronize it very easily and it is also a stone's throw from Pauline's office, meaning she can lunch there very often and easily.

Thursday, June 7, 2012

Pan Fried Salmon with Butter Cream Sauce - Cooking Demo at Woodlands

After my culinary demo with Chef Peter at Chong Pang Community Centre last February, I was again invited last week to do a cooking demo for a group of housewives at Woodlands.

The first thing that came to mind was this simple but tasty salmon dish and my regular tomato basil pasta which I posted on Terry aka Food Canon's blog recently. So, I thought it would be a good time to post this delicious recipe here.

Wednesday, June 6, 2012

Fatty Cheong - One of the Best Char Siew and Sio Bak

Ever since I have been to Foong Kee and savored what I consider to be the best char siew in Singapore, I have always been recommended to try Fatty Cheong's Cannot See Daylight Char Siew at Brickworks Food Market.

Well, I have finally made this culinary pilgrimage with my regular food kaki, Ken and I was certainly not disappointed. But is it as good or even better than Foong Kee? Read on to find out.

Monday, June 4, 2012

Teochew Bak Kut Teh Risotto with Tea Infused Apple Slices - A World's First

Bak Kut Teh and Risotto has always been two of my favorite dishes, and despite the fact that their origins are as far apart as they can be, I have always wanted to find some way to combine them together as one singular dish.

The difficulty is to cook either of these dishes will take a considerable effort, let alone both at the same time. On top of that, I also needed a component to simulate the fat cutting properties of drinking chinese tea that comes with eating Bak Kut Teh.